TO DRINK: L’Avenir Pinotage has a fine balance of fruit and acidity.
Pork roast with cranberry caramelised green apples and sage
- 1,5kg pork belly
- sea salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) butter, melted
- 1 x 160g jar cranberry jelly
- 4 Granny Smith apples, cut into rounds
- 30ml (2 tbsp) butter
- 60ml (¼ cup) brown sugar
- pinch of ground cinnamon
- pinch of ground cloves
- 15ml (1 tbsp) honey
- fresh rosemary, to serve
- 125ml (½ cup) dried cranberries
- 15ml (1 tbsp) fresh sage, chopped
- black figs, to garnish (optional)
Preheat the oven to 190°C. Place the pork in a roasting pan, season with salt and pepper and drizzle with the butter to coat. Roast for 50 minutes, then turn and roast for a further 40 minutes.
Heat the cranberry jelly in a small saucepan and reduce until it becomes a thin syrup. Pour the syrup over the pork and brown until the fat is golden and crisp, for a further 15 minutes.
Place the apples in a separate baking dish. Toss them in the butter, sugar, cinnamon, cloves and honey, and roast for 20 minutes.
Serve the roast hot with the apples on a bed of fresh rosemary sprigs, sprinkled with more rosemary, cranberries and sage. Garnish with ripe black figs (optional).
Cover the meat with foil if it browns too rapidly.