Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
For the roast pork belly, put the pork belly in a roasting tray, skin-side up. Thoroughly pat it dry with kitchen paper, then rub sea salt all over the skin. As the milk starts to bubble, turn off the heat, cover.
Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice 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 entire life.
To get started with this recipe, we must prepare a few components. 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 can achieve it.
The ingredients needed to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:
- Prepare 1350 grams boneless pork belly slab (3lbs), skin/rind on
- Get 2 tbsp olive oil
- Get 2 tbsp coarse / crystal salt
- Make ready 1 onion, chopped
- Take 1 carrot, chopped
- Make ready 4 clove garlic, peeled
- Prepare 4 tbsp fresh sage leaves
- Get 4 sprigs fresh thyme
- Take 2 bay leaves
- Prepare 3 sharp apples such as Braeburn or Golden Delicious
- Prepare 300 ml apple cider
- Prepare 200 ml water
- Prepare 100 ml apple cider VINEGAR
- Make ready 200 ml hot chicken stock
- Prepare 1 tbsp brown sugar
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. Set pork belly, skin side up, on rack. Succulent pork belly roast stuffed with sweet and tangy apple & sage stuffing is show stopper comfort food at its finest.
Steps to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:
- Preheat your oven to the highest temperature it will go to
- 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
- 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
- Place the pork in a roasting tin, skin side up. Roast for 20 minutes or until the fat puffs up and starts bubbling
- 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
- Reduce the oven temperature to gas 4 / 180C / 350°F
- 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
- 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
- Remove the foil from the pork and add the drained, sliced apples to the tin
- Now increase the oven temp to gas 8 / 220C / 425°F
- 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
- Put the roasting tin with the vegetables etc in it on the stove and cook over a medium heat for a few minutes
- 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
- 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
- To serve, cut the pork into 6 even pieces and serve with the apples and gravy and some mashed potatoes and seasonal veg
With snow present in most of South Africa this morning, it's only fair that I share one of my ultimate roast recipes with you. This pork belly roast is not only delicious and comforting, but it. Roast pork belly Fine Meat - Pork Belly Roast with Crackle Crispy Roast Belly Pork Cutlet served chili Spicy Sauce Roast pork belly roll with pepper, sea salt, dried rosemary, basil and garlic on a wooden table. Pork belly is a relatively cheap cut of meat, making this an affordable roast to feed a crowd. Soft tender pork with crisp crackling is a Crispy Pork Belly with Apple & Onion Compote - Nombelina.com.
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