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Terrôir in your kitchen

Leyton shares his secrets so you can recreate Terrôir-inspired dishes in your kitchen.

Perfectly complemented by a glass of 2013 Craggy Range Syrah, Gimblett Gravels Vineyard, Hawke's Bay

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Braised pork, prunes, capers  

Serves: 4 

4 pork shanks (Osso Bucco)
1 head of garlic, peeled and finely puréed
2 tbsp oregano
¼ cup red wine vinegar
1 cup pitted prunes
¼ cup capers
6 bay leaves
¼ cup olive oil
750ml white wine
½ cup brown sugar
Coarse salt and freshly ground pepper to taste
2 tbsp fresh Italian parsley or cilantro, finely chopped to garnish
Chicken stock

Braised-pork,-prunes,-capers-2.jpg

In a large bowl combine garlic, oregano, salt & pepper, vinegar, olive oil, prunes, capers, bay leaves, and wine. Add the pork pieces and coat completely with the marinade. Cover and refrigerate for several hours or overnight. Once marinated, braise in the liquid in a covered roasting tray at 160°C for around 90 minutes or until the pork meat is falling off the bone. Remove the pork from the sauce and transfer sauce into a clean pan, bring to the boil. Add the chicken stock and brown sugar to taste, cook out the sauce until glossy and the flavour develops then add the pork back into the sauce and serve with the fresh herbs.

Serve with: couscous, pasta or Boulangére potatoes.

Wine match: 2013 Craggy Range Syrah, Gimblett Gravels Vineyard, Hawke’s Bay