SEPPELTSFIELD BAROSSA GRENACHE & ROAST PORK BELLY

0
Serves
0 h
Preparation Time

Ingredients

1kg pork belly skin and bone left on

Vasse Virgin Barossa Olive Oil

Salt to taste

Method

The day before, lightly score the skin or ask the butcher to do it for you. Generously season the skin and bone side of the pork with salt and rub in. Leave the pork uncovered in the fridge overnight. This will give the salt time to penetrate the meet and also allow the skin to dry slightly which will help the crackling.

Preheat your oven to hot. Around 240C. Place the pork skin side up on a wire rack over an oven tray or baking dish. Drizzle the skin with a little olive oil and rub in. Put a little water in the bottom of the tray. This will help keep the pork moist and also help in cleaning the tray.

Cook the pork in the hot oven until the skin begins to blister, harden and colour. About 1hr.

Turn the oven down low. Around 140C. Cook for a few more hours (approx) the pork is ready when the flesh gives way easily to a knife. Remove the pork from the oven and allow to rest on the bench for at least ½ hr.

To carve place the pork skin side down on a board and gently remove the bones. Carve the pork following the score lines on the skin or just crack through it.

Best served with a zesty fresh salad to help cut through the fat, paired with Seppeltsfield Barossa Grenache, served at 16 degrees.

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