By De Grendel Wine Estate
Wine pairing: De Grendel Merlot
There’s something deeply comforting about a slow-roasted pork belly, especially when it’s infused with the warming flavours of sage, thyme, and sweet red apples.
This rustic yet elegant dish brings together rich, savoury notes and a hint of sweetness, made even more indulgent with a red wine gravy drawn from the pan itself. Best enjoyed with a generous pour of De Grendel Merlot, this recipe is perfect for weekend entertaining or a special family gathering.
1.Using a sharp knife, loosen the layer of skin and fat covering the roast and set aside. Combine the fennel seeds, dried herbs and onion powder. Drizzle the olive oil over the meat and season with salt, pepper and the dried herb mix. Season the skin with only olive oil and salt. Place the skin back on top of the meat.
Ingredients
Instructions
2.Arrange the quartered onions, garlic cloves and fresh herbs beneath the pork roast and pour the red wine around it.
3.Cover the roasting pan with foil and roast the pork in a preheated 220°C oven for 30 minutes before reducing the heat to 170°C for a further hour. Uncover the pork and place the red apples around the roasting dish. Return the pork to the oven for another 30 minutes at 170°C and then a final 30 minutes at 200°C.
4.To make the crackling, remove the skin from the meat and place it under the grill or, for best results, cook it in an air fryer at 200°C for 10 to 15 minutes, until bubbly and shatteringly crisp.