Crispy pork belly with rapini and an apple puree

Crispy pork belly with rapini and an apple puree

Crispy pork belly with rapini and an apple puree

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!

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

Suggested wine pairing:

2017 Bois Joli Riesling