Recipe: Salted Roast Pork

Written by
Vintage Cellars
February 16, 2017
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Cook up a succulent pork roast thanks to this brilliant recipe put together by renowned chef, Adam D’Sylva.

Melbourne Chef, Adam D’Sylva says, "Acidic white wines cut deliciously through the fattiness of pork, creating a stellar combo."

Pour yourself a glass of Cape Mentelle Sauvignon Blanc Semillon when whipping yourself up some Salted Pork Roast in the kitchen. The tropical fruit aromas promise to please your palate.

Recipe: Salted Roast Pork
You'll need: 

1kg pork belly, scored

2 granny smith apples, halved

Sea salt flakes

1 baby fennel, sliced finely

¼ head radicchio leaves

Extra virgin olive oil

Sherry vinegar

Sea salt flakes and pepper for seasoning

This recipe serves 4.


Step 1. To prepare the pork place it onto a large roasting tray, score the skin with a sharp knife and rub sea salt into skin.

Step 2. Cook the meat for two hours at 220 degrees, until the skin becomes a golden, crisp crackling.

Step 3. Add the apples mid-way through cooking. Allow the pork to rest before carving.

Step 4. To make the salad, mix the fennel and radicchio leaves in a bowl. Dress with olive oil and sherry vinegar and toss. To serve, arrange the sliced pork and salad on a board.