Food, Recipes

Roasted Pork Belly With Steenberg Chardonnay & Mustard Sauce And Apple Slaw, Recipe

As the cooler weather starts wafting in, try this delicious pork belly roast with a Chardonnay & mustard sauce and apple slaw  paired with the Steenberg Chardonnay which drinks beautifully on its own, but is just as appealing as a food wine. Golden delicious apples, citrus and quince – these are the flavours of autumn you can expect from a glass of Steenberg Chardonnay.

Serves 4

Pork belly roast:


1,2kg pork belly

5ml Maldon salt

2,5ml fennel seeds, crushed

1 pinch dried chilli

Olive oil


Combine the fennel seeds, pinch of dried chilli and Maldon salt to make a salt rub for the pork belly. Score the rind of the pork belly with a sharp knife. Rub both the skin and flesh side of the pork belly with a little olive oil and season with the salt rub), making sure the oil and salt penetrate the scores (add more Maldon salt if you like salty crackling). Place the pork belly on a wire rack inside a baking tray and cook at 240°C for 30-40 minutes until the rind crackles and is golden brown. Turn the oven down to 180°C and cook for 20-30 minutes or until the meat is soft with no resistance when you insert a skewer. Once cooked, let the roast rest for 10 minutes before slicing.

Chardonnay & Mustard sauce


65ml sugar

80ml milk

65ml Chardonnay

30ml mustard powder

1 egg

30g butter


Place the Chardonnay in a pot and bring to the boil, then remove from the heat. This allows the alcohol to cook off. Beat the egg, mustard and sugar in a bowl over a double boiler until light and fluffy. Add the milk and wine and continue to beat and cook until the sugar has dissolved, and the sauce has thickened. Remove from the heat and stir in the butter.

Serve at room temperature.



1 Granny Smith apple, julienned

1 cup finely shredded red cabbage

100g finely sliced mange tout

2 spring onions, sliced

Raspberry Vinaigrette

35ml raspberry vinegar

20ml honey

2 sprigs thyme, chopped



200ml olive oil blend


In a bowl, whisk the vinegar, honey and thyme. Gradually add the oil while continuously whisking. Season with salt and pepper. Combine the slaw ingredients with the raspberry vinaigrette about 15 minute before serving.

Serve a piece of pork belly on a plate, pour the Chardonnay & mustard sauce next to the pork belly, and serve with the slaw.

Enjoy with a glass of Steenberg Chardonnay. Steenberg Chardonnay 2021 is available countrywide and sells for R175 at the cellar door. For online purchases visit

Recipe by Steenberg Executive Chef, Kerry Kilpin

Leave A Comment