Roasted Pork Belly with Chardonnay & Mustard Sauce and Apple Slaw
By Steenberg Executive Chef, Kerry Kilpin
Serves 4
Pork belly roast:
1,2kg pork belly
5ml Maldon salt
2,5ml fennel seeds, crushed
1 pinch dried chilli
Olive oil
Combine the fennel seeds, pinch of dried chilli and Maldon salt to make a salt rub for the pork belly. Score the rind of the pork belly with a sharp knife. Rub both the skin and flesh side of the pork belly with a little olive oil and season with the salt rub), making sure the oil and salt penetrate the scores (add more Maldon salt if you like salty crackling). Place the pork belly on a wire rack inside a baking tray and cook at 240°C for 30-40 minutes until the rind crackles and is golden brown. Turn the oven down to 180°C and cook for 20-30 minutes or until the meat is soft with no resistance when you insert a skewer. Once cooked, let the roast rest for 10 minutes before slicing.
Chardonnay & Mustard sauce
65ml sugar
80ml milk
65ml Chardonnay
30ml mustard powder
1 egg
30g butter
Place the Chardonnay in a pot and bring to the boil, then remove from the heat. This allows the alcohol to cook off. Beat the egg, mustard and sugar in a bowl over a double boiler until light and fluffy. Add the milk and wine and continue to beat and cook until the sugar has dissolved, and the sauce has thickened. Remove from the heat and stir in the butter.
Serve at room temperature.
Slaw
1 Granny Smith apple, julienned
1 cup finely shredded red cabbage
100g finely sliced mange tout
2 spring onions, sliced
Raspberry Vinaigrette
35ml raspberry vinegar
20ml honey
2 sprigs thyme, chopped
Salt
Pepper
200ml olive oil blend
In a bowl, whisk the vinegar, honey and thyme. Gradually add the oil while continuously whisking. Season with salt and pepper. Combine the slaw ingredients with the raspberry vinaigrette about 15 minute before serving.
Serve a piece of pork belly on a plate, pour the Chardonnay & mustard sauce next to the pork belly, and serve with the slaw.
Enjoy with a glass of Steenberg Chardonnay.