This delightful roasted pork belly harmonises sweet and tangy flavours from pink lady apples, onions, and a gooseberry jam glaze. The result is a succulent and crispy pork belly that’s a feast for the senses, perfect for any occasion.
To enhance the dining experience, consider pairing this dish with a robust red wine, such as a Pinot Noir or a Zinfandel, whose fruity notes will complement the sweet and savoury elements of the roast.
Recipe compliments of SA Pork.
Ingredients
- 1 pork belly
- 3-4 pink lady apples, sliced
- 1 medium white or red onion, quartered
- 2-3 garlic cloves, smashed
- Salt and black pepper to taste
- 2-3 tablespoons gooseberry jam
- 1-2 tablespoons apple cider vinegar
- Oil for drizzling
Method
- Preheat your oven to 180 degrees Celsius.
- Add the quartered onions and sliced apples to a baking tray. Place the pork belly on top. Season the pork belly generously with salt and black pepper, and drizzle with oil.
- Mix the gooseberry jam with the apple cider vinegar. Brush the pork belly with this mixture, then place the tray in the oven.
- Roast the pork belly for 20 minutes. After 20 minutes, brush the pork belly again with the gooseberry glaze. Alternatively, you can also pan-fry the pork belly for a crispy finish.
- Increase the oven temperature to 200 degrees Celsius and bake for 10 minutes or until the skin is super crispy.
- Remove from the oven and let it rest for a few minutes. Serve and enjoy!
Related Articles
