Roasted Pork Belly with Cider, Pears and Chapel Down Bacchus

Fresh, fruit forward and aromatic. Bacchus, hailed as England’s alternative to Sauvignon Blanc, is our best-selling white wine and one of the most highly grown grape varieties in English winemaking. 

Abundant in fruit flavours, this fragrant wine is crisp and refreshing, with a nose full of gooseberry, elderflower and melon notes.

Best served around the table with loved ones we’ve found the perfect pairing, serving ours with a Roasted Pork Belly with Bay, Cider and Pears for the ultimate weekend dish. 

“The pear, bay and fennel in this recipe reflect and complement the fruit and herbal characters naturally present in Bacchus. The acidity and freshness of the wine cuts through the richness of the pork belly perfectly.”

Josh Donaghay Spire, Head Winemaker.

Roasted pork belly with cider and pears

Ingredients

• 1½kg pork belly, skin scored

• rapeseed oil, for drizzling

• 1 carrot, roughly chopped

• 1 celery stick, roughly chopped

• 1 white onion or 4 shallots, roughly chopped

• 1 star anise

• 3 bay leaves

• 2 pears, cored and quartered

• 200ml cider

• 1 tbsp plain flour

For the rub

• 3 tsp sea salt flakes

• 1 tsp fennel seeds

• 1 tsp white peppercorns

Method

Step 1

1. Make the herb rub for the pork by crushing the salt, fennel seeds and white peppercorns in a pestle and mortar. Once crushed divide into two halves, keeping one half aside.

2. Cut some slashes in the underside of the pork with a sharp knife, then rub one half of the herb rub into the flesh side of the pork, avoiding the skin.

3. Place onto a plate, skin side up and place in the fridge for 3 hours to cure.

Step 2

1. Heat the oven to 180C/ 160C Fan/ Gas 4. Remove the pork from the fridge 30 minutes before cooking to bring it back to room temperature.

2. Pat the remaining herb rub over the skin of the pork, finishing with a drizzle of rapeseed oil.

3. Put the carrot, celery, onion, star anise and bay leaves into a roasting tin.

4. Add a small glass of water, then place the pork on top, skin-side up. Roast for 1 hour 30 mins.

5. Place the pears around the pork and pour the cider into the tin, avoiding the pork skin.

6. Turn the oven up to 220C/200C fan/gas 7 and roast for another15-20 mins.

7. The pork skin should be crisp, and the pears glazed in the juices. Remove the pork from the tin. Leave to rest for 45 mins.

Step 3

1. Transfer the pork to a serving platter, arrange the pears around the pork.

2. Discard the carrot, celery, onion and bay and skim off some of the fat from the surface of the juices.

3. Return the roasting tin with the juices to the hob over a medium heat.

4. Add the flour and whisk until smooth and thickened, adding hot water to thin if required.

5. Pour the gravy into a jug and cut the pork into portions.