Renwood Winery Roasted Pork Belly with Sourdough and Apple Stuffing

Renwood Winery Roasted Pork Belly

Pour a glass of hearty Zinfandel to pair with this crispy pork belly filled with sautéed apple and sourdough stuffing. A mouth-watering cider jus reduction completes this flavorful dish.

Servings: 10

Cook Time: 4 hours + 2 days brining

Pair With: Renwood Winery Old Vine Zinfandel

Cuisine: Thanksgiving/Holiday

Source: Recipe and photo courtesy Chef Kelly McCown and Renwood Winery

INGREDIENTS

Ingredients For the Pork Belly Roast
6 pounds brined pork belly, skinless and organic
2 cups sauteed apples, see recipe below
sourdough stuffing, see recipe below
6-7 ounces Cider Jus, see recipe below
salt and white pepper

Ingredients For the Pork Brine
6 pounds brined pork belly, skinless and organic
1 3/4 cups Kosher salt
1 1/3 cups sugar
1/8 cup juniper berries
1/8 cup allspice
2 teaspoons coriander seeds
1/2 bunch thyme
2 sprigs rosemary
4 bay leaves
2 1/2 gallon water

Ingredients for the Sauteed Apples
4 Matsu or Fuji apples
1 tablespoon sugar
3 tablespoons butter
white pepper

Ingredients For the Sourdough Stuffing
1 loaf sourdough bread, diced into 1/2 “ cubes
1/2 cup carrots, diced 1/4 “
1/2 cup celery, diced 1/4 “
1/2 cup onions, diced 1/4 “
1/2 cup leeks, diced 1/4 “
1 cup Sauteed Apples, see recipe
4 tablespoon sage, sliced thinly into chiffonade
2 heads of garlic, split
2  sage leaves, whole
2 bunch thyme, whole
2 bunch winter savory, whole
3/4 of a pound of butter, unsalted
2-3 cups brown chicken stock
1 ounce olive oil
salt and white pepper

Ingredients For the Cider Jus
Yields: 1 3/4 quarts
5 quarts fresh apple cider
1 quart apple cider vinegar
2 quart brown chicken stock
salt, optional

DIRECTIONS

Directions For Brining the Pork Belly
Combine the salt, sugar, spices and water and bring to a boil. Chill the brine, then add the pork and let brine in the refrigerator for 2 days. Line a baking sheet with parchment, drain pork and let sit on tray until dry.

Directions For the Sautéed Apples
Peel and core the apples. Cut apples into 6 wedges. In a warm sauté pan, heat the butter, making sure it does not burn. Add the apples and sauté. Add the sugar, then the white pepper to taste. Continue sautéing until apples are lightly brown and glazed.

Directions For the Sourdough Stuffing
In a thick-bottomed saucepan, place the butter, garlic, all the whole herbs, and a pinch of salt and pepper. Place the pan over medium heat and allow the butter to melt. Let butter “simmer” to infuse all the aromatics, about ten minutes. (Note: Do not let butter brown) Strain butter and reserve.

Place diced bread in a bowl, and pour strained butter over the bread and toss to coat thoroughly. Season with salt and pepper to taste. Spread diced bread on a baking sheet and place in a 350°f oven for approximately 20-25 minutes, or until rich golden brown. Pull bread from oven and allow to cool.

Place the olive oil in a sauté pan over medium heat and allow to heat. Sauté onions until tender, then add celery and carrots. Cook the vegetables until cooked but slightly crunchy, then add the leeks and allow them to wilt. Adjust seasoning with salt and pepper, remove from the pan and allow to cool.

Place toasted bread, vegetables, sage, and sautéed apples in a large bowl and begin to moisten with the chicken stock. (Note: This will need to be done in stages, allowing the stock to be absorbed into the bread…be careful not to over moisten, bread should still be slightly firm.) Adjust seasoning with salt and white pepper.

Directions For Roasting and Plating the Pork Belly
Pre-heat a convection oven to 275°f. Using a paper towel, completely dry the pork belly. Place pork belly fat side down. Place the sourdough stuffing in the middle of the pork belly and roll the pork around the stuffing. Using butcher twine, truss the roast every 1 1/4“, making sure it’s tight and secure.

Place the trussed pork roast on a roasting rack atop a flat baking sheet. Roast for 1 1/2 hours. Increase the heat to 325°F and allow to roast for 1 hour. Increase the heat to 350°F and allow to roast for 1 hour or until dark golden brown and crispy. Allow the roast to cool for at least 20 minutes. Once roast has cooled, remove trussing, slice, and garnish with apples and cider jus.

Directions For the Cider Jus
While pork is roasting, in a thick-bottom saucepan place apple cider and vinegar and reduce by 3/4. Add the brown chicken stock and reduce by half. Adjust seasoning if necessary, with salt.

Chef's Notes:

If the jus is not viscous enough, add a little arrowroot to thicken it.



Recipe Courtesy Of

Renwood Winery

Surrounded by rolling hills in the heart of Amador County, Renwood Winery has long enjoyed an enviable reputation for crafting excellent wines.