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!
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.
