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!
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