Succulent pork belly with a great accompaniment of sides.
Set the oven to 230 degrees Celsius.
Remove the pork belly from the fridge and place in a roasting tray cut side down. Thoroughly pat it dry with a paper towel and rub sea salt into the top. Leave for 20 minutes to allow the meat to come up to room temperature.
Roast at 230 degrees Celsius for 30 minutes and then reduce the temperature to 160 degrees Celsius and cook for a further hour and a half.
For the rib gravy:
Warm olive oil in large saucepan and brown the ribs on a moderate heat, turning them regularly until the ribs have caramelised. Reserve.
Brown the chopped onions and carrots and then pour in the stock, making sure you scrape up the sediment. Return the ribs to the pan.
Add the peppercorns, bay leaves and thyme and then gently simmer for an hour and a half.
When the time has elapsed remove the ribs, slide the meat off the bone, chop it and then return to the gravy.
For the apple bread sauce:
Bring the milk to a boil in another large saucepan. Add half an onion, skin on and studded with 3 cloves. Add the apple studded with 2 more cloves and a cinnamon stick. As the milk starts to bubble turn the heat off, put a lid on and leave to infuse for at least 30 minutes.
After infusing, discard the apple and onion. Add the breadcrumbs and the butter then return to a gentle heat and stir. Just before serving grate in another apple and dust with ground cinnamon.
Nutritional analysis per serving (38 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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