Herb Encrusted Pork Belly, Mashed Potatoes & Shaved Fennel Salad


Pair With

Nº 78

Cabernet Sauvignon


4 Lbs. pork belly

1 cup roasted garlic (puréed)

¼ cup rosemary, sage, thyme (chopped) 

4 ea. Russet potato's (cut into small pieces)

½ Lb. butter

1 cup whipping cream

1 ea. fennel (shaved)

1 ea. watermelon radish (julienned)

3 Granny Smith apples (peeled, cored, sliced into 8wedges)

½ cup sugar

1/8 cup Apple Cider vinegar

1 Tbsp. honey

1 shallot (diced)

1 cup olive oil

1 Tbsp. dijon mustard



Preheat oven to 325F. 

For the Pork Belly: season porkbelly with salt & pepper, & rub roasted garlic into meat. Spread chopped herbs all over evenly. Place pork belly on roasting rack & cover with aluminum foil. Roast for 3 hours & check to see if is finished, the meat should pull apart easily. Set aside & let rest. 

For the Mashed Potatoes: boil potatoes starting with cold water until fork tender. Strain water & mash in butter with cream adding a little extra cream if to dry. Season with salt & pepper & serve For the Apple Cider Vinaigrette: in a blender put vinegar, Dijon, honey, shallot, & purée. Slowly drizzle oil into top of blender until emulsified. Fish with salt & pepper. 

For the Caramelized Apples: heat up skillet until scolding hot. Add apples & cook with a dab of butter, slowly add the sugar & cook until caramelized. 

To plate: place mashed potatos on the bottom, place a piece of pork belly on top. Combine the radish & shaved fennel with the vinaigrette. Top the salad on top of the pork belly. Add apples off to the side.