crispy pork belly
- 1.2 kg piece boneless pork belly, skin scored at 5cm intervals+
- 1 tablespoon sea salt flakes
- 1 tablespoon vegetable oil
- 2½ cups (625ml) cloudy apple juice
- ¼ cup (60ml) apple cider vinegar
- 1 tablespoon caster (superfine) sugar
- 6 sage sprigs
- 4 small red apples, halved
- Preheat oven to 200°C.
- Rub salt into the pork skin and drizzle with oil.
- Place the pork, skin side down, in a deep-sided roasting pan and roast for 1 hour. Remove any excess fat from the pan with a spoon and discard.
- Turn the pork, add the apple juice, vinegar, sugar and sage and cook for a further 40 minutes or until the skin is golden and crunchy.
- Add the apples to the pan and cook for 20 minutes or until and the apples and meat are tender.
- Serve the pork with roasted apples and the pan sauce and wilted greens tossed with garlic oil. Serves 4
+ To ensure the perfect crackle, before starting this recipe score the skin at 5cm intervals. Dry the pork in the refrigerator, uncovered for 3-4 hours or until the skin feels dry to touch.
Wine note: We have paired this recipe with Cloudy Bay Pinot Noir 2018 which has notes of black cherry and bramble fruit plus subtle layers of gentle spice and boysenberry making it the perfect partner for these recipes.
Photography: Con Poulos
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