
Slow roast Pork Belly with caramelized apple sauce
- 18 November 2020
- 0 Comment(s)
Slow roast Pork Belly with caramelized apple sauce
The Rotisserie-style Pork Belly at Leopard's Leap is such a favourite that Chef Christiaan decided to share a recipe for a family-style festive table!
Slow roast Pork Belly with caramelized apple sauce recipe
Serves 8
Ingredients
3 kg Pork Belly, bone off, skin on, rind scored a 1 cm intervals
Olive oil
Salt
Optional seasoning: Ground coriander, cumin or fenugreek.
Caramelized Apple Sauce
4 - 6 Granny smith apples, cored and peeled
200 g Butter
2 Tbsp Brown sugar or honey
1 Tbsp Chopped sage
Salt
Pepper
Water if needed
Method
Preheat oven to 180°C (350°F).
Rub the oil and salt into the pork rind.
Place the pork, rind-side down, on a baking tray and roast for 1 hour.
Increase the oven temperature to 200°C, turn the pork and roast for a further 1 hour 20 minutes or until the skin is golden and crunchy.
To make the sauce: Melt the butter over a medium heat and cook the apples until half cooked. Then add the rest of the ingredients. Cook until apples are soft. Blend the apple mixture to a puree.
The pork is both crispy and succulent and the apple sauce perfectly balances sweetness and tartness. Complement these delightful flavours and textures with our Culinaria Pinot Noir!