1 rump roast or pork belly (approximately 3kg)
or 2 pork chops weighing 1 1/2 kg
1 bottle of red wine (720 ml) and your preferred herbs to taste
3 bay leaves
1 rump roast or pork belly (approximately 3kg)
or 2 pork chops weighing 1 1/2 kg
1 bottle of red wine (720 ml) and your preferred herbs to taste
3 bay leaves
Clean the meat
Preheat the oven to a hot temperature (200°C)
Place the red wine, herbs, and bay leaves in a large baking dish
Position the baking dish at the bottom of the oven rack and the meat on top
Braise for about 3 hours or until the meat is tender
If it starts to brown too much, cover with aluminum foil
Remove from the oven, slice into thick strips, and serve with the sauce formed in the baking dish
Serve with cooked carrots, zucchini, and tomatoes
Serves 6-8 people.
