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Pork roast with cranberry caramelised green apples and sage

Name: Pork roast with cranberry caramelised green apples and sage
Cook time: 2 h 10 min
Yield: 6 – 8
Ingredients: 1,5kg pork belly; sea salt and freshly ground black pepper, to taste; 30ml (2 tbsp) butter, melted; 1 x 160g jar cranberry jelly; APPLES; 4 Granny Smith apples, cut into rounds; 30ml (2 tbsp) butter; 60ml (¼ cup) brown sugar; pinch of ground cinnamon; pinch of ground cloves; 15ml (1 tbsp) honey; fresh rosemary, to serve; 125ml (½ cup) dried cranberries; 15ml (1 tbsp) fresh sage, chopped; black figs, to garnish (optional)

September 19, 2015 (Last Updated: January 11, 2019)

TO DRINK: L’Avenir Pinotage has a fine balance of fruit and acidity.

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Pork roast with cranberry caramelised green apples and sage

Serves: 6 – 8

Cooking Time: 2 hours 10 mins

Ingredients

1,5kg pork belly
sea salt and freshly ground black pepper, to taste
30ml (2 tbsp) butter, melted
1 x 160g jar cranberry jelly
APPLES
4 Granny Smith apples, cut into rounds
30ml (2 tbsp) butter
60ml (¼ cup) brown sugar
pinch of ground cinnamon
pinch of ground cloves
15ml (1 tbsp) honey
fresh rosemary, to serve
125ml (½ cup) dried cranberries
15ml (1 tbsp) fresh sage, chopped
black figs, to garnish (optional)

Instructions

Preheat the oven to 190°C. Place the pork in a roasting pan, season with salt and pepper and drizzle with the butter to coat. Roast for 50 minutes, then turn and roast for a further 40 minutes.

Heat the cranberry jelly in a small saucepan and reduce until it becomes a thin syrup. Pour the syrup over the pork and brown until the fat is golden and crisp, for a further 15 minutes.

Place the apples in a separate baking dish. Toss them in the butter, sugar, cinnamon, cloves and honey, and roast for 20 minutes.

Serve the roast hot with the apples on a bed of fresh rosemary sprigs, sprinkled with more rosemary, cranberries and sage. Garnish with ripe black figs (optional).