Pork belly sandwich with onions in cooked grape must
Recipe by Meat Division Manager, Stefano Campanaro
- 1 kg yellow onions
- 50 g butter
- 50 ml extra-virgin olive oil
- 100 ml cooked grape must
- Salt to taste
Peel the onions and cut into julienne strips.
Put the oil and butter in a saucepan. Melt the butter, taking care not to burn it.
Add the onion, season with salt, cover with a lid and let soften.
Add the cooked grape must and continue cooking for at least an hour or so, until the liquid is completely absorbed. Once done, the onion should resemble a jam.
- 1 pork belly with rind
- Herbs (rosemary, thyme, sage)
- Grated lemon zest
- 3 cloves of garlic
- Rock salt to taste
- Black peppercorns to taste
Score the pork belly rind with diamond shapes. Make a paste of chopped herbs, pepper, garlic, coarse salt and grated lemon zest. Use this mixture to massage the meat very well, working its entire surface.
Place an oven rack over a baking tray and put the meat in the oven at 220° C, adding a couple of glasses of water to the tray. This will help to create steam in the oven and ensure that the fat that will be released from the meat does not burn. Allow to cook for about 30 minutes.
The rind will start to brown. Lower the oven to 180° C and bake for about 1 hour and 20 minutes, adding more water to the pan if necessary. After this time, remove the meat from the oven rack and place on the baking tray, being sure that the rind does not come into contact with the liquid. Bake for a further 30 minutes. Remove from the oven and wrap the meat with aluminium foil for about 30 minutes.
Assembly and finishing
Proceed with slicing and fill the sandwich with the pork belly cut into approximately ½ cm slices, topped with the onion and a grating of lemon zest.