Pork & Pinot

Pork & Pinot

Another favourite recipe of mine from Donna Hay is the Crispy Pork Belly with Apples. This one is perfect for Easter Sunday (or any Sunday) washed down with a glass or two of our 2017 Gruyere Pinot Noir.

“The whole bunch has been upscaled from that of its Gladysdale sibling, but the extra depth to the cherry/plum fruit more than copes. This is a most attractive wine.”
James Halliday, 2020 Wine Companion.



  • 1.2kg piece boneless pork belly, skin scored at 5cm intervals
  • 1 tbsp sea salt flakes
  • 1 tbsp vegetable oil
  • 2½ cups (625ml) cloudy apple juice
  • ¼ CUP (60ml) apple cider vinegar
  • 1 tbsp caster (superfine) sugar
  • 6 sage sprigs
  • 4 small red apples, halved


  1. Preheat oven to 200°C.
  2. Rub salt into the pork skin and drizzle with oil.
  3. 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.
  4. 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.
  5. Add the apples to the pan and cook for 20 minutes or until and the apples and meat are tender.
  6. 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.

Photography: Con Poulos

Recipe: Donna Hay