Creating Wines of Distinction

Pork Belly with Zatar-spiced Apple Wedges, Green Bean and Red Pepper Salsa and Sweet Potato Purée

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To be paired with Creation Syrah Grenache

Pork Belly with Zatar-spiced Apple Wedges, Green Bean and Red Pepper Salsa and Sweet Potato Purée

Ingredients

  • 1 side of a pork belly
  • bay leaf
  • thyme
  • 2 apples
  • zatar spice
  • butter
  • salt
  • 1 pk green beans
  • 1 red pepper
  • olive oil
  • 500 g sweet potato

Methods

Pork belly

  1. Place one side of a pork belly in a deep tray with water, bay leaf and thyme.
  2. Cook for approximately 4 hours at 120° C.

Apple wedges

  1. Slice 2 apples in wedges.
  2. Sauté with zatar spice, butter and salt.

Green bean and red pepper salsa

  1. Dice 1 packet green beans and 1 red pepper.
  2. Add salt and olive oil to taste.

Sweet potato purée

  1. Peel and dice 500 g sweet potato.
  2. Roast in the oven till soft.
  3. Add cream, salt and butter to taste and blend till smooth.

Plate as desired and enjoy.

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