FORK.WINE.DINNER: Big Easy Rosé

Ernie Els Winery holds a prime position within The Golden Triangle of Stellenbosch in South Africa, which is globally recognised for producing exceptional Cabernet Sauvignon.

Our newly released Big Easy Cabernet Sauvignon Rosé is an elegant, refreshing Rosé complemented by a generous splash of Cinsault. This wine bursts with the flavours of summer fruits, including notes of fresh cherries, vibrant yellow peaches, pineapple, and orange zest.

Embrace summer evenings and pair this Cabernet Sauvignon-led Rosé with Sweet & Sticky Pork Belly Skewers by following this easy recipe by South African Chef, Ilse van der Merwe.

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Ingredients: (serves 4)

For the pork:

• 1.2 kg boneless pork belly (choose one that is less fatty and more meaty)
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 2 cloves garlic, finely grated
• 3 cm piece ginger, finely grated

For the sweet & sticky glaze:

• ¼ cup soy sauce
• ¼ cup hoisin sauce
• 2 tbsp dark brown sugar
• 2 tbsp rice wine vinegar
• ½ tsp sesame oil

Simmer over low heat for 5 minutes. Prepare medium hot coals for grilling. Roast the skewers for 2 minutes a side, then baste generously with the sauce and continue roasting until crispy and glossy.

Method:

Prepare the pork:

Using a small sharp knife, remove the skin from the belly. Now cut the belly into bite-size cubes and place in a bowl. Add the sesame oil, soy sauce, garlic, and ginger, and stir to coat all over. Cover and refrigerate for at least 4 hours or overnight. In the meantime, prepare the glaze (see below). To cook, skewer the cubes on bamboo sticks (or heat-proof metal skewers), then baste generously with the glaze and braai* over medium heat until fully cooked and sticky, basting often. Serve warm with a crunchy salad or an Asian-style slaw.

Prepare the glaze:

Place all the ingredients in a small saucepan and bring to a simmer. Simmer over low heat for 5 minutes, then use to baste the skewered meat while grilling.

*For oven cooking, baste the skewers, then cook in a preheated oven at 180°C for 20-25 minutes, basting often.

Ilse van der Merwe, more commonly known as The Food Fox is a foodie, cookbook author, recipe developer, dynamic culinary enthusiast and content creator based in Stellenbosch, South Africa. Ilse transitioned into the food industry in 2011, launching her blog as a creative platform for cooking, writing, and exploration. Evolving from a hobby to a full-time pursuit, her journey has led to a thriving career in recipe development, food writing, and more recently, food photography. Today, Ilse's digital space serves as a hub for her culinary adventures, fueled by her unwavering passion for good food, and supported by her dedicated family.