Succulent pork belly with a great accompaniment of sides.


  • 1.8kg of pork belly

  • 4 tbsp sea salt

  • For the rib gravy

  • 4 large pork ribs

  • 3 tblsp olive oil

  • 2 medium onions, roughly chopped

  • 2 medium carrots roughly chopped

  • 1 litre chicken stock

  • 2 bay leaves

  • 8 black peppercorns

  • 6 thyme sprigs

  • For the apple bread sauce

  • 1 litre of milk

  • Half an onion

  • 2 cox apples

  • 5 cloves

  • 1 stick of cinnamon

  • 250g breadcrumbs

  • 75g butter

  • 3 tsp ground cinnamon


  • 1.

    Set the oven to 230 degrees Celsius.

  • 2.

    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.

  • 3.

    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:

  • 1.

    Warm olive oil in large saucepan and brown the ribs on a moderate heat, turning them regularly until the ribs have caramelised. Reserve.

  • 2.

    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.

  • 3.

    Add the peppercorns, bay leaves and thyme and then gently simmer for an hour and a half.

  • 4.

    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:

  • 1.

    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.

  • 2.

    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.

  • 3.

    Serve altogether.

Nutritional information

Nutritional analysis per serving (38 servings)

  • Energy 371kj
  • Fat Total 32g
  • Saturated Fat 12g
  • Protein 9g
  • Carbohydrate 9g
  • Sugar 3g
  • Sodium 339mg

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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