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 either our 2022 Culinaria Pinot Noir or 2021 Pardus by Hein Koegelenberg.