Lifestyle
Apple, onion, and gooseberry roasted pork belly
Gooseberries, which are frequently overlooked in contemporary culinary practices, introduce an unexpected twist to this traditional roast.
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!
