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Crispy pork belly with rapini and an apple puree

Crispy pork belly with rapini and an apple puree

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

Preheat oven to 475 degrees.


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


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.


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


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


Remove from the oven, let cool and quarter.


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


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


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


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


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


Blanch the rapini in boiling water for 30 seconds.


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.


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!

Nutrition Facts

Servings 0

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