How to cook Pork Belly with Apple Compote

Written by Ideal Butchery

How to cook Pork Belly with Apple Compote

Cooking Time 2.5hrs – Serves 6

Ingredients for the Pork Belly

Pork belly
Salt & Pepper
Olive oil
Rosemary
4 Onions
1 cup of red wine

Ingredients for the Apple Compote

A bottle of red wine
4 green apples
4 tsp Brown sugar
1 clove

Ingredients for Stuffed Butternut

3 Butternuts
1 Packed of baby spinach
Flour
Milk
Butter
Feta Cheese
Grated Chedder Cheese


Prepping The Weber

Because the pork belly cooks for 2.5hrs, we need to have a generous amount of coals on either side of the weber. We recommend using roughly 18 on each side. Light the coals. Once the coals turn grey, you will know that the Weber is ready for your meat.

Prepping the Pork Belly

Score the top of the belly with a sharp knife in vertical and horizontal lines as shown above. You can also ask us to do this for you.

The secret to having the crispiest crackling is to first pour boiling hot water over the pork belly before you start to season it.

Seasoning

Add a generous amount of salt, a sprinkle of pepper and a drizzle of olive oil over the top. The more salt, the crispier the crackling will be.

You then want to cut 4 or 5 onions in quarters and add it the bottom of a metal pan (nothing smaller than that, as we want to elevate the pork off the bottom of the dish). Add 1 cup of red wine to the dish and a generous amount of rosemary.

Time to Cook

Place your metal dish in the centre of the Weber. Close the lid and make sure the vents are open. Make sure you do not open the Weber for the 2.5hrs.


Apple Compote

Chop 4 green apples into quarters. Pour the red bottle of wine into a pot. Place the pot on the stove on high heat and add the apple quarters to the wine. Add 2 tsp of brown sugar to the pot and allow to boil. Once the the pot has reached boiling temperature, reduce the heat to medium and allow to simmer until the red wine and reduced by half.

Once the sauce has reduced by half, place the sauce in a blender until you have a smooth consistency.


Roasted Butternut Stuffed with Creamed Spinach & Feta

To start making the creamed spinach, you will want to place a tablespoon or two of butter into a pot and allow it to melt. Add a tablespoon of flour to the butter and reduce the heat to low. Stir the flour and butter together, and add milk continuously stirring the sauce. Add the grated chedder cheese to the sauce and continue to stir until you reach a smooth consistency. Add salt & pepper to taste.

In a separate pot, add the full packet of spinach and pour boiling hot water over it. Turn the heat up high and allow to boil until the spinach is cooked. Add a pinch of salt.

Once the spinach has cooked through, add the spinach to the cheese sauce and mix.

Take your 6 butternuts and cut them in half. Remove the pips. Fill the butternut with your creamed spinach and top with a sprinkle of feta. Place in the oven at 180 degrees celsius for +- 40min.


Crispy Crackling

Once 2.5 hours have elapsed, remove the pork belly from the Weber. Place the pork in the oven on grill for 2min at 180 degrees celsius. Watch the crackling very closely as it is very easy for the crackling to burn. 2min MAX.

Serve & Enjoy!

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