Roast pork belly with cider, apple and sage

Yummy Pork

Serves: 12
Preparation time: 15 Minutes
Cooking time: 55 Minutes


Ingredients:
  • 3  x 800g  Pork Belly Roasts
  • 8 Small onions, halved
  • 2 T Olive oil
  • 5-6 Small red apples, some halved and others quartered
  • 3 T Brown sugar
  • 3 T Butter, for dotting
  • 1 1/2 Cups cider or vegetable stock
  • Fresh sage, a handful

Method:
  1. Preheat the oven's grill to maximum.
  2. Pat dry the  Pork Nelly roasts using kitchen paper, then score the fat and generously sprinkle with sea salt.
  3. Arrange the small halved onions in an ovenproof tray, drizzle with 2 T olive oil and season. Place port on top of onions.
  4. Place under the grill for 10-15 minutes - keep an eye on the fat so it doesn't burn.
  5. Turn off the grill and preheat the oven to 180°C. Baste the pork with the pan juices, add the small red apples, some halved and others quartered, to the roasting tray.
  6. Sprinkle with 3 T brown sugar, dot with 3 T butter and pour in the cider or vegetable stock. Add a handful fresh sage.
  7. Roast for a further 30-40 minutes, or until the juices run clear and the pork is cooked through.

**Tips**
I put the pork belly under a hot grill first, for guaranteed crackling, then roast it slowly with cider or stock for juicy finish.


#Hannah Lewry

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