At Casa Argento, we love to cook and host dinner parties, especially roasting and barbequing pork and beef. The bright fruits and natural acidity in our Cabernet Sauvignon cuts through the fat in the pork belly and makes for a perfect wine pairing. Served with hearty sweet potatoes and fresh grilled zucchini it's the perfect balanced meal to serve at your next dinner party with friends and family and enjoy with Argento Cabernet Sauvignon.

Serves 4 people

2.5 pounds Pork belly
2.5 pounds Sweet potatoes
50g Butter
½ teaspoon curry powder
2 Zucchinis
Olive oil
2 Onions
Salt & pepper

Pre-heat the oven to 425°F.

Pork belly

Score the pork skin and fat with a knife, and season the meat with salt and pepper. Roast the pork for 30 minutes, until the skin puffs and starts to turn into crackling. Reduce heat to 355°F and roast for another hour.

Mashed sweet potatoes

Place the sweet potatoes on a baking tray and roast for approx 1 hr 20 minutes at the same heat as the Pork. Once the potatoes are cooked, leave to cool slightly so you can hold them in your hands easily and then using a knife gently peel away the skin and mash together with the butter and curry powder.

Zucchini strips

Using a vegetable peeler, peel the zucchinis lengthways into thin slices. Place the slices on an oiled greaseproof paper-lined baking tray. Brush the zucchini slices with olive oil, and season with salt and pepper. Place in the oven and bake until they become slightly golden in color.

Roasted onions

Roast the onions (with the skins on) in the oven until soft. Then peel and cut into quarters.

Once the pork is cooked, slice into 4 portions. Layer the zucchini slices on the plate and place the pork on top with a portion of mashed sweet potato and 2 quarters of roasted onion.