Pork Belly with Zaatar-spiced Apple Wedges, and Sweet Potato Purée by Creation Wines

To be paired with Creation Syrah Grenache

Ingredients

1 side of a pork belly
bay leaf
thyme
2 apples
zataar spice  (a blend of dried oregano, cumin, salt and dried marjoram)
butter
salt
1 pk green beans
1 red pepper
olive oil
500 g sweet potato

 

Methods

Pork belly

Place one side of a pork belly in a deep tray with water, bay leaf and thyme.
Cook for approximately 4 hours at 120° C.

Apple wedges

Slice 2 apples in wedges.
Sauté with zatar spice, butter and salt.
Green bean and red pepper salsa

Dice 1 packet green beans and 1 red pepper.
Add salt and olive oil to taste.

Sweet potato purée

Peel and dice 500 g sweet potato.
Roast in the oven till soft.
Add cream, salt and butter to taste and blend till smooth.

Dice 1 packet green beans and 1 red pepper.
Add salt and olive oil to taste.

Plate as desired and enjoy.

 

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