Apple and sage pork belly - serves 4
Ingredients for apple and sage pork belly
- 1.5kg pork belly, skin scored
- 200ml cider
- 3 medium apples, peeled, quartered, cored and cut into thick slices
- 2 medium onions, sliced
- large handful fresh sage leaves
- 2 tbsp finely chopped fresh thyme leaves
- 2 tsp sea salt flakes
- 1 tsp coarsely ground black pepper
- 2 tsp plain flour
Instructions for making apple and sage pork belly
- Preheat the oven to 240C
- Dry the pork belly skin with kitchen paper
- Mix the thyme, sea salt and black pepper together in a bowl
- Rub this mixture on the pork, including the underside
- Place the pork in a flameproof baking tray and roast for 25-30 minutes
- Reduce the oven to 180C and roast for a further hour
- Mix the apples with the onions, sage and a little freshly ground black pepper
- Place them in the centre of a new baking tray
- Remove the pork from the oven and place it on top of the apples and onions
- Put the first baking tray aside
- Return the pork to the oven and cook for a further hour
- Skim any fat from the cooking juices in the reserved roasting tin and place the tin over a medium heat
- Stir in the flour and cook for two minutes, stirring constantly
- Gradually stir in the cider and l00ml water and bring to a simmer
- Cook for 3-4 minutes, stirring constantly
- Strain through a sieve into a small saucepan and season to taste
- Transfer the pork to a carving board
- Spoon the apple and onion into a warmed serving bowl
- Reheat the cider gravy until bubbling
- Cut the pork into thick slices and serve with the apple and sage and the hot gravy
