01 Apr 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.
CRISPY PORK BELLY w/ APPLES
- 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
- 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.
Photography: Con Poulos
Recipe: Donna Hay