Honey Roasted Pork Belly, Valley Apples and Onions

Enjoy with the Creation Reserve Chardonnay

1 pork belly

1 onion

1 carrot

4 bay leaves

50 g coarse salt

10 ml oil


100 ml honey

250 ml Creation Reserve Syrah

5 potatoes

100 ml cream

50 g butter

10 g salt

20 g wholegrain mustard

4 Pink Lady apples

4 pickled baby onions

2 sprigs rosemary

10 ml olive oil


Place the pork belly in a deep oven tray with the onion, carrot, bay leaves and salt.

Add enough water to cover the pork.

Cover the tray with foil and place in the oven for 4 hours at 140° C.

Let it cool slightly, strain the stock and set aside.

Place the pork belly in a tray lined with cling film.

Cover the tray with cling film.

Place another tray on top of the pork belly and two foil wrapped bricks on top of that. This is to press the pork belly down.

Transfer your pork belly to the fridge, bricks and all, and leave overnight.

Take out of the tray and cut into 150 g portions.

Before serving, heat a pan with 10 ml of oil.

Season pork belly with salt and sear till golden.

Put the pork belly in an oven tray and drizzle with honey.

Place the tray in an oven at 180° C till heated through (about 7 – 10 minutes).

Reduce the strained stock with the Creation Reserve Syrah till 1/3 is left.

Wash the potatoes.

Place on a bed of salt in a preheated oven at 180° C for about 30 – 45 minutes or until soft.

Take out the flesh and mash with the cream, butter and 10 g salt.

When you plate the mash, place a dollop of wholegrain mustard on top.

Core and slice apples into eight slices.

Quarter the pickled onions.

In a hot pan, add some oil, the rosemary, onions and apples.

Fry them till the apples are soft – for about 5 minutes.

Add 2 tbls of stock and take off the heat for serving.




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