Crispy Pork Belly with Rapini and an Apple Purée

Recipe Information

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 Purée

• cup water
• 3 tbsp butter
• 1 tbsp apple cider vinegar
• 5 Granny Smith apples (core, 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 the oven at 275 degrees for 5 minutes.

9. For the apple purée, 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 purée until smooth, add the vinegar and purée 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. Sauté rapini just until heated through. Finish with lemon zest and juice from 1/2 of a lemon and remove from heat.

14. To plate, place a small amount of the apple purée on the bottom of the plate and place 1/4 of the pork belly on top along with the rapini. Pair with 2017 Brooks Joli Riesling and enjoy!