Makes 40 canapé-sized portions

1,5kg de-boned pork belly

50g coarse salt

50g brown sugar

2g roasted coriander seed

2g roasted cardamom seed

1 litre rendered duck fat

Remove rind from belly then rub with a mixture of the sugar, salt and crushed seeds. Cure for eight hours in the fridge. Rinse off salt crust and place in a roasting pan. Pour the melted duck fat over and cook in the oven at 100°C until tender. Cool in fat.

Beer & guava basting

250g fresh, ripe guavas

150ml light beer

20g fresh coriander leaves

2g black pepper

Blend guavas and beer. Reduce in a pot by half or until sticky. Stir in freshly chopped coriander and black pepper. Cool and refrigerate.

Black pepper biscotti

1 800ml bread flour

200ml fresh thyme

20ml black pepper

8ml baking powder

8ml salt

1 000ml butter

600ml sugar

4 eggs

Cream sugar and butter. Add eggs one at a time. Sift flour and salt together. Add dry ingredients to butter mixture. Shape and rest in fridge overnight. Bake at 180°C for 20 minutes. Cut into shape and re-bake.

To assemble

Slice belly to desired thickness and brush with basting. Reheat at 180°C. Place slices of belly onto biscuits and garnish with mange tout julienne and a coriander sprig.

- David Higgs, Formerly Wheatfields, Meerendal Estate

Sauvignon Blanc

The vineyards of Durbanville, which lie on undulating slopes with pockets which are favourably cool, protected from sunlight and exposed to ocean breezes, have been the source of grapes for many award-winning Sauvignon Blancs. This distinctive line-up of Sauvignons goes particularly well with pork.

Altydgedacht Sauvignon Blanc

Diemersdal Sauvignon Blanc

Durbanville Hills Sauvignon Blanc

Meerendal Sauvignon Blanc

Nitida Sauvignon Blanc