Pork belly with apple cider vinegar gravy and roasted apples Recipe
Ingredients
1.8kg boneless pork belly, skin on
2 tablespoons olive oil
1 tablespoon sea salt
1 teaspoon fennel seeds
6 small red skinned apples
2 tablespoons brown sugar
100g Western Star Original Butter Salted
2 tablespoons sage leaves
3 tablespoons gravy powder
1/4 cup (60ml) apple cider vinegar
2 cups (500ml) chicken stock
Mashed potatoes and green beans, to serve
Pork belly with apple cider vinegar gravy and roasted apples Recipe
Method
Step 1
Preheat oven to 230°C. Place the pork, skin-side up on a clean surface. Use a small sharp knife to score the rind of pork belly. Drizzle with oil and sprinkle evenly with salt and fennel seeds. Place in a roasting pan. Roast in preheated oven for 25 minutes.
Step 2
Meanwhile, place apples, sugar, 80g of the butter and sage leaves in a roasting pan and toss to combine. Season with salt and pepper.
Step 3
Reduce oven to 180°C. Roast pork for a further 40 minutes. Add the apples to the oven and roast for a further 35 minutes or until pork is cooked through and apples begin to collapse. Remove from oven and loosely cover with foil. Set aside for 15 minutes to rest.
Step 4
Reserve 1/2 cup (125ml) of excess fat from the pork roasting pan. Place reserved fat into a roasting pan and place over medium heat. Add the gravy powder and vinegar and cook, stirring constantly, for 5 minutes or until well combined. Add the chicken stock and bring to the boil. Reduce heat to medium and cook, stirring, for 6–8 minutes until sauce boils and thickens. Add remaining butter and cook, stirring, until butter melts and sauce is well combined. Season with salt and pepper.
Step 5
Slice the pork belly, and serve with the roasted apples, and cider gravy.
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