Harvest Recipes

#WVHarvest2017


PROJECT M – “Sage Roasted Pork Belly”

At PROJECT M we believe: Wines made with intention are not “objects” but experiences. Those experiences add to the quality of our lives. That such lives create a better world.

Learn more about Project M

My husband, Jerry D. Murray, is really the chef of the family. Having worked in restaurants prior to his winemaking career we count on him for sustenance. But when harvest calls I become the defacto chef.Over the years I have honed in the concept of preparing ahead. Much like the winemakers need to prepare their cellars for the harvest season I like to prepare my freezer for it. Being a small family winery with a young child, things can be hectic. Having hearty, satisfying and easy meals to pull out for at-home dinners, harvest meals with interns and/or colleagues help keep things and people moving. Key to success for this is when you make something, make it in threes. Three lasagnas, three quiche, three casseroles, etc. Heck you are already doing the heavy lifting for one meal, what’s tagging on a couple more? Ya never know who might show up. Life is richer when your table is full of friends.

-Meg Murray

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Sage Roasted Pork Belly (Recipe by Donna Hay)

Suggested Pairing: Project M 2016 Schlüssel Riesling Willamette Valley

Ingredients

INGREDIENTS

  • 2 HEADS GARLIC CLOVES SEPARATED
  • 2.3 KG PORK BELLY ON THE BONE
  • ¼ CUP (60ML) OLIVE OIL
  • CUP SEA SALT FLAKES
  • 4 BUNCHES SAGE

Instructions

METHOD

  1. Preheat oven to 160°C (320°F). Arrange the garlic over the base of a baking dish. Rub the olive oil all over the pork belly and rub the salt into the skin. Place skin-side down on top of the garlic and cook for 3 hours.
  2. Increase the heat to 180°C (355°F). Turn over the pork, add the sage and cook for a further 30 minutes or until the skin is golden and crunchy.