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Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF

Steps Making Recipes Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF using 15 ingredients and 15 steps

Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF - The Hairy Bikers' recipe for the ultimate roast pork belly is great for a Sunday lunch or dinner party. Use our roast calculator to Remove the pork from the oven and place it on top of the apples and onions, keeping the apple and onion pieces underneath the meat. As winter sets in, there's nothing better than warming the kitchen with a delicious roast. Next time you're planning a pork roast, mix things up by using. Succulent pork belly roast stuffed with sweet and tangy apple & sage stuffing is show stopper comfort food at its finest. - In case you have a ardour for cooking and also you spend a number of time in your kitchen, then most certainly you have got a substantial quantity of recipes available. Some cooks have an orderly group system and some do not. If you end up typically shuffling by mounds of recipes and never discovering what you're searching for, then it's good to do some organizing.

Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF

The pork belly is super tender, the skin gets nice and crispy and the apples form a caramelized apple sauce to serve as the perfect accompaniment.

Meanwhile, to prepare apple compote: In a heavy large saucepan, stir.

You can cook Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF using 15 ingredients and 15 steps. Here is how you achieve it.

Ingredients make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF

  1. Prepare 1350 grams boneless pork belly slab (3lbs), skin/rind on.
  2. You need 2 tbsp olive oil.
  3. It's 2 tbsp coarse / crystal salt.
  4. Prepare 1 onion, chopped.
  5. Prepare 1 carrot, chopped.
  6. Prepare 4 clove garlic, peeled.
  7. It's 4 tbsp fresh sage leaves.
  8. It's 4 sprigs fresh thyme.
  9. It's 2 bay leaves.
  10. You need 3 sharp apples such as Braeburn or Golden Delicious.
  11. You need 300 ml apple cider.
  12. Prepare 200 ml water.
  13. You need 100 ml apple cider VINEGAR.
  14. Prepare 200 ml hot chicken stock.
  15. You need 1 tbsp brown sugar.

Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF step by step

  1. Preheat your oven to the highest temperature it will go to.
  2. Score the pork skin very well right through the fat with the sharpest knife you have, or ask your butcher to do it for you. A Stanley blade or craft knife works best as pig skin is like cutting through leather on top of jelly.... Don't cut into the meat though.
  3. Rub the olive oil all over the pork, then pat dry and rub in the salt, especially getting into all the cuts you made on the skin. This will make your crackling crunchy. It's good to do this the day before cooking. If you set this aside in the fridge overnight it will get even better as the skin will dry more but you can roast straightaway if pressed for time.
  4. Place the pork in a roasting tin, skin side up. Roast for 20 minutes or until the fat puffs up and starts bubbling.
  5. Remove the pork and set aside. Drain off the liquid fat collected in the tin then toss the onion, carrot, garlic and herbs together in the tin.
  6. Reduce the oven temperature to gas 4 / 180C / 350°F.
  7. Peel the apples (keep the skins) and cut into wedges. Set them aside in a bowl of cold water with a squeeze of lemon juice to stop them going brown.
  8. Mix the apple skins, cider, vinegar and water into the roasting tin with the veg. Lay the pork on top, skin side up. Tent loosely with foil and cook for 2 hours or until the meat is very tender.
  9. Remove the foil from the pork and add the drained, sliced apples to the tin.
  10. Now increase the oven temp to gas 8 / 220C / 425°F.
  11. Return the tin to the oven and roast, uncovered for another 20 minutes, or until the crackling is crispy and golden. Remove the tin from the oven and set the pork aside to rest on a warm plate while you finish the gravy.
  12. Put the roasting tin with the vegetables etc in it on the stove and cook over a medium heat for a few minutes.
  13. Remove the apples with a slotted spoon when they're soft. Set aside but keep warm. If the liquid in the tin evaporates too quickly before the apples are done, add a little more cider. Bring to the boil and reduce the liquid by half.
  14. Stir in the stock and brown sugar and reduce down again. Mash the veggies in the tin well to thicken the gravy. Mix in then strain to get rid of the herb sprigs, bay leaves and any lumps. Discard those.
  15. To serve, cut the pork into 6 even pieces and serve with the apples and gravy and some mashed potatoes and seasonal veg.

Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF - It's fattier than our other cuts of pork, but fat = flavour. It does require a little oven time but is very simple to prepare. If the skin of the pork belly is not already scored, then do so with a very sharp knife (ideally ask your butcher to do this). Dry the skin well with kitchen Meanwhile, make the apple sauce. Peel, core and roughly chop the apples then put into a pan with the sugar and butter. Cover with a lid, then put over. Both pork loin and pork tenderloin are lean and have a mild flavor, but pork loin roast is uniquely suited for casual dinner parties or even Arrange apples, onion, and herbs in the pan with maple syrup. Thank you and good luck