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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF is something which I have loved my whole life.

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. Set pork belly, skin side up, on rack.

To begin with this recipe, we must first prepare a few ingredients. You can have vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf using 15 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:
  1. Get 1350 grams boneless pork belly slab (3lbs), skin/rind on
  2. Get 2 tbsp olive oil
  3. Make ready 2 tbsp coarse / crystal salt
  4. Make ready 1 onion, chopped
  5. Prepare 1 carrot, chopped
  6. Take 4 clove garlic, peeled
  7. Take 4 tbsp fresh sage leaves
  8. Prepare 4 sprigs fresh thyme
  9. Make ready 2 bay leaves
  10. Prepare 3 sharp apples such as Braeburn or Golden Delicious
  11. Get 300 ml apple cider
  12. Prepare 200 ml water
  13. Make ready 100 ml apple cider VINEGAR
  14. Take 200 ml hot chicken stock
  15. Get 1 tbsp brown sugar

Find brilliant recipe ideas and cooking tips at Pork belly is a damn tasty cut. 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).

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

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. Large chunks of apples and onion hold their shape when roasted.

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