Crispy pork belly with rapini and an apple puree

Yields4 Servings

Pork Belly
 1 lb pork belly, skin removed
 1 tbsp paprika
 1 tbsp garlic powder
 1 tbsp black pepper
 2 tbsp sugar
 3 tbsp salt
 1 tsp cayenne pepper
Apple Puree
 ½ cup water
 3 tbsp butter
 1 tbsp apple cider vinegar
 5 Granny Smith apples, cored, peeled and sliced thin
Rapini & Garnish
 2 bunches rapini, blanched
 1 tbsp minced garlic
 3 tbsp olive oil, divided
 1 lemon juiced and zested
 2 tbsp parsley leaves, chopped

1

Preheat oven to 475 degrees.

2

Gently poke holes in the fat side of the pork belly.

3

In a separate bowl combine the paprika, garlic powder, pepper, salt, sugar and cayenne. Use this spice mix and gently rub it all over the pork belly on a sheet pan.

4

Transfer to a rack and cook fat side up for 30 minutes on the center oven rack.

5

Lower the heat to 275 and cook for 1 more hour.

6

Remove from the oven, let cool and quarter.

7

Add 1 Tbsp olive oil to hot pan. Sear all sides of pork belly until crispy.

8

Reheat the pork belly in oven at 275 for 5 minutes.

9

For the apple puree, place the sliced apples, water and butter in a pot and cover with a lid.

10

Steam on high heat until just softened (make sure not to scorch the apples).

11

Add the apple mixture to a blender and puree until smooth, add the vinegar and puree again. Add salt if needed.

12

Blanch the rapini in boiling water for 30 seconds.

13

Add 1 Tbsp of olive oil and minced garlic to a hot pan. Sautee Rapini just until heated through. Finish with lemon zest and juice from ½ of a lemon and remove from heat.

14

To plate, place a small amount of the apple puree on the bottom of the plate and place 1/4 of the pork belly on top along with the rapini. Pair with 2017 Brooks Bois Joli Riesling and Enjoy!

Ingredients

Pork Belly
 1 lb pork belly, skin removed
 1 tbsp paprika
 1 tbsp garlic powder
 1 tbsp black pepper
 2 tbsp sugar
 3 tbsp salt
 1 tsp cayenne pepper
Apple Puree
 ½ cup water
 3 tbsp butter
 1 tbsp apple cider vinegar
 5 Granny Smith apples, cored, peeled and sliced thin
Rapini & Garnish
 2 bunches rapini, blanched
 1 tbsp minced garlic
 3 tbsp olive oil, divided
 1 lemon juiced and zested
 2 tbsp parsley leaves, chopped

Directions

1

Preheat oven to 475 degrees.

2

Gently poke holes in the fat side of the pork belly.

3

In a separate bowl combine the paprika, garlic powder, pepper, salt, sugar and cayenne. Use this spice mix and gently rub it all over the pork belly on a sheet pan.

4

Transfer to a rack and cook fat side up for 30 minutes on the center oven rack.

5

Lower the heat to 275 and cook for 1 more hour.

6

Remove from the oven, let cool and quarter.

7

Add 1 Tbsp olive oil to hot pan. Sear all sides of pork belly until crispy.

8

Reheat the pork belly in oven at 275 for 5 minutes.

9

For the apple puree, place the sliced apples, water and butter in a pot and cover with a lid.

10

Steam on high heat until just softened (make sure not to scorch the apples).

11

Add the apple mixture to a blender and puree until smooth, add the vinegar and puree again. Add salt if needed.

12

Blanch the rapini in boiling water for 30 seconds.

13

Add 1 Tbsp of olive oil and minced garlic to a hot pan. Sautee Rapini just until heated through. Finish with lemon zest and juice from ½ of a lemon and remove from heat.

14

To plate, place a small amount of the apple puree on the bottom of the plate and place 1/4 of the pork belly on top along with the rapini. Pair with 2017 Brooks Bois Joli Riesling and Enjoy!

Crispy pork belly with rapini and an apple puree
2017 Bois Joli Riesling

Suggested wine pairing:

2017 Bois Joli Riesling