Apple and sage pork belly

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

  1. Preheat the oven to 240C
  2. Dry the pork belly skin with kitchen paper
  3. Mix the thyme, sea salt and black pepper together in a bowl
  4. Rub this mixture on the pork, including the underside
  5. Place the pork in a flameproof baking tray and roast for 25-30 minutes
  6. Reduce the oven to 180C and roast for a further hour
  7. Mix the apples with the onions, sage and a little freshly ground black pepper
  8. Place them in the centre of a new baking tray
  9. Remove the pork from the oven and place it on top of the apples and onions
  10. Put the first baking tray aside
  11. Return the pork to the oven and cook for a further hour
  12. Skim any fat from the cooking juices in the reserved roasting tin and place the tin over a medium heat
  13. Stir in the flour and cook for two minutes, stirring constantly
  14. Gradually stir in the cider and l00ml water and bring to a simmer
  15. Cook for 3-4 minutes, stirring constantly
  16. Strain through a sieve into a small saucepan and season to taste
  17. Transfer the pork to a carving board
  18. Spoon the apple and onion into a warmed serving bowl
  19. Reheat the cider gravy until bubbling
  20. Cut the pork into thick slices and serve with the apple and sage and the hot gravy

United Kingdom - Excite Network Copyright ©1995 - 2022