Pork Belly with Apples, Fennel and Cider
PREP TIME
10 minutes
COOK TIME
2H15
TOTAL TIME
2H25
INGREDIENTS
1kg Pork Belly (I normally use the
rolled pork belly)
1 Tin mini apples (you can use 4 x
granny smith apples too)
2 x Ciders
2 x Onions
1 x Handful Sage leaves
2 x Fennel Bulbs
Sea Salt (used to rub into the skin to
get best crackling)
1 x Clove Garlic
1 x teaspoon cracked black pepper
2 x Cinnamon sticks
GRAVY
2 x Tsp Flour
500ml Chicken Stock
TIPS AND TRICKS
-
If you don’t have Cider use Apple Cider Vinegar with Apple Juice. ¼ Cup Apple Cider Vinegar and 2 Cups Apple Juice
-
Make sure you pat the skin of the pork belly dry. I normally leave it in the fridge for an hour before cooking it to dry the skin out then rub the salt on it.
METHOD
- Pre-heat oven to 250 degrees Celcius
- Pat the pork rind dry and score with a sharp knife (don’t cut into the meat and the skin must be dry)
- Rub the Sea Salt into the skin and make sure it goes into the cuts
- Slice the onions in and place into an oven dish
- Place bunch of Sage leaves on the onions
- Chop the fennel bulbs in quarters and place in the casserole dish
- Add the apples to the mixture
- Place the rolled pork belly on top of the apple, onion, sage and onion mix
- Pour 2 x Ciders around the Pork Belly but don’t pour it on the skin
- Place the dish in the oven and roast at 250 for 30 minutes until the skin starts to crackle
- Reduce the oven temperature to 150 and roast for a further 1 hour 45 minutes
- Check the Roast after 30 minutes and top up with Cider if necessary or onions browning too quickly
- Remove from the oven
- Take the Pork and fennel out the dish and add 2 Tbsp Flour and 500ml Chicken stock to create the gravy
- Stir until it thickens
SERVES 6
INGREDIENTS
- 1kg Pork Belly (I normally use the
- rolled pork belly)
- 1 Tin mini apples (you can use 4 x
- granny smith apples too)
- 2 x Ciders
- 2 x Onions
- 1 x Handful Sage leaves
- 2 x Fennel Bulbs
- Sea Salt (used to rub into the skin to
get best crackling) - 1 x Clove Garlic
- 1 x teaspoon cracked black pepper
- 2 x Cinnamon sticks
GRAVY
- 2 x Tsp Flour
- 500ml Chicken Stock
TIPS AND TRICKS
-
If you don’t have Cider use Apple Cider Vinegar with Apple Juice. ¼ Cup Apple Cider Vinegar and 2 Cups Apple Juice
-
Make sure you pat the skin of the pork belly dry. I normally leave it in the fridge for an hour before cooking it to dry the skin out then rub the salt on it.
METHOD
- Pre-heat oven to 250 degrees Celcius
- Pat the pork rind dry and score with a sharp knife (don’t cut into the meat and the skin must be dry)
- Rub the Sea Salt into the skin and make sure it goes into the cuts
- Slice the onions in and place into an oven dish
- Place bunch of Sage leaves on the onions
- Chop the fennel bulbs in quarters and place in the casserole dish
- Add the apples to the mixture
- Place the rolled pork belly on top of the apple, onion, sage and onion mix
- Pour 2 x Ciders around the Pork Belly but don’t pour it on the skin
- Place the dish in the oven and roast at 250 for 30 minutes until the skin starts to crackle
- Reduce the oven temperature to 150 and roast for a further 1 hour 45 minutes
- Check the Roast after 30 minutes and top up with Cider if necessary or onions browning too quickly
- Remove from the oven
- Take the Pork and fennel out the dish and add 2 Tbsp Flour and 500ml Chicken stock to create the gravy
- Stir until it thickens
SERVES 6
PREP TIME
10 minutes
COOK TIME
2H15
TOTAL TIME
2H25