Roasted Pork Belly with Red Wine & Cherry Sauce
Crispy roasted pork belly with a sweet and sour cherry sauce that's perfect to celebrate with friends and family in the new year.
2 hrs 20 mins + Overnight
Capable Cooks
6
What you’ll need
INGREDIENTS
- 1.5kg SunPork Boneless Pork Belly, rind scored
- 100ml olive oil
- 100g flaked salt
- 2 eschalots, chopped
- 300g fresh cherries, pitted
- 100ml chicken stock
- 300ml dry red wine
- 2 Tbsp. Dijon mustard
- 2 Tbsp. brown sugar
- 1 Tbsp. cherry jam
- Rocket, to serve
How to make it
- Place pork belly onto a tray or plate and pat the skin dry. Refrigerate overnight to dry out the rind.
- Preheat fan-forced oven to 160⁰C.
- Remove pork belly from fridge and bring to room temp. Transfer the pork belly to a baking tray. Rub generous amount of salt and oil into the skin. Roast in the oven for 1 hr 30 mins.
- Increase oven temp. to 250⁰C for 30 mins or until rind has crackled to your liking.
- While pork belly is roasting, heat 1 tsp. oil in a fry-pan and sauté eschalots. Add cherries, stock, wine, mustard, brown sugar and jam. Bring to the boil, then reduce heat and simmer until sauce thickens. Set aside for serving.
- To serve, slice pork belly, drizzle with cherry sauce and serve with fresh rocket on the side. Enjoy!
