TO DRINK: Waterford Estate Sauvignon Blanc’s natural acidity will neutralise the richness of the pork belly.
Pork belly served with grape and apple jelly
- 500g black grapes
- 1 apple, chopped
- juice of ½ lemon
- 100g sugar
- 1kg rolled pork belly
- 50ml fresh flat-leaf parsley, finely chopped
- 50ml fresh coriander, finely chopped
- 1 garlic clove, finely chopped
- freshly ground black pepper, to taste
- 200g broccoli, blanched
For the jelly, place the grapes and apple in a deep pot and just cover with water. Bring to the boil, then simmer gently, stirring occasionally, until the grapes are soft, about 20 minutes. Add more water if necessary.
Place a sieve over a mixing bowl and line the sieve with muslin cloth. Pour the grape mixture into the muslin and leave to drip overnight.
Preheat the oven to 180°C.
Pour the grape juice into a deep saucepan. Add the lemon juice and sugar. Heat the juice over a medium heat and gently stir until the sugar has dissolved, then bring the liquid to the boil and boil until it thickens. Set aside until needed.
Roll the pork belly out on a work surface and rub the parsley, coriander, garlic and pepper into the pork. Roll it back up and secure with kitchen string. Bake, basting continuously, until it is cooked and crispy, about 1½ hours. Cover the pork with foil if it is browning too quickly.
Slice the pork and serve it with the jelly and broccoli.