Roasted Pork Belly with Red Wine & Cherry Sauce
Crispy roasted pork belly with a sweet and sour cherry sauce that's perfect to celebrate with friends and family in the new year.
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Cooking tools:
- Kitchen scale
- Oven
- Refrigerator
- Baking sheet
- Plate
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Paper towel
- Serving platter
Ingredients
- 1.5kg SunPork Boneless Pork Belly, rind scored
- 100ml olive oil
- 100g flaked salt
- 2 eschalots, chopped
- 300g fresh cherries, pitted
- 100ml chicken stock
- 300ml dry red wine
- 2 Tbsp. Dijon mustard
- 2 Tbsp. brown sugar
- 1 Tbsp. cherry jam
- Rocket, to serve
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