Pork Belly with Apples, Sage & Onion paired with De Grendel Merlot

Pork Belly with Apples, Sage & Onion paired with De Grendel Merlot

There’s something deeply comforting about a slow-roasted pork belly, especially when it’s infused with the warming flavours of sage, thyme, and sweet red apples. 

This rustic yet elegant dish brings together rich, savoury notes and a hint of sweetness, made even more indulgent with a red wine gravy drawn from the pan itself. Best enjoyed with a generous pour of De Grendel Merlot, this recipe is perfect for weekend entertaining or a special family gathering.

Prep time: 15 mins / Cook time: 2.5 hours / Serves: 4 to 6

Ingredients:

  • 2kg pork belly roast (bone-in preferably)
  • 40ml olive oil
  • 15ml fennel seeds
  • 10ml dried oregano
  • 10ml dried thyme
  • 10ml onion powder
  • Sea salt and black pepper
  • 1 large red onion, unpeeled and quartered
  • 6 garlic cloves, unpeeled
  • A handful each of fresh sage & thyme
  • 400ml dry red wine
  • 3 to 4 red apples

Method:

  1. Using a sharp knife, loosen the layer of skin and fat covering the roast and set aside. Combine the fennel seeds, dried herbs and onion powder. Drizzle the olive oil over the meat and season with salt, pepper and the dried herb mix. Season the skin with only olive oil and salt.

  2. Arrange the quartered onions, garlic cloves and fresh herbs beneath the pork roast and pour the red wine around it. 

  3. Cover the roasting pan with foil and roast the pork in a preheated 220°C oven for 30 minutes before reducing the heat to 170°C for a further hour. Uncover the pork and place the red apples around the roasting dish. Return the pork to the oven for another 30 minutes at 170°C and then a final 30 minutes at 200°C.

  4. The crackling can be made beneath the grill or for best results, in an air fryer set to 200°C for 10 to 15 minutes or until the crackling is bubbly and shatteringly crisp.

  5. Serve the pork with the roasted apples, onions and the gravy from the roasting pan as well as a few glasses of De Grendel Merlot.

Notes:

  • Roasting the apples in with the pork creates a simple apple sauce to enjoy with the meat while the red wine base develops into a delicious gravy.
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