Cider roasted pork belly

Cider roasted pork belly

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1.2kg boneless pork belly
1/2 tablespoon olive oil
1/2 bunch parsley
1/2 bunch sage
1/2 bunch thyme
1 lemon
1 teaspoon fennel seeds
1 granny smith apple
450ml dry cider
2 teaspoons plain flour
250ml Chicken and veal stock
2 teaspoons butter, softened and mixed with 2 teaspoons flour (beurre manie), if needed
salt
freshly ground black pepper

Method

  1. Check the pork belly for any small bones and remove. Score the skin. Rub the olive oil over the skin and sprinkle with ½ teaspoon salt, rubbing the salt into the scoring, which will help with the crackling.
  2. Heat the oven to 250ºC.
  3. Finely chop the parsley, sage and thyme, and finely zest the lemon. Mix the herbs and zest with the fennel seeds, season well with salt and pepper and pat onto the non-skin sides of the belly.
  4. Place the pork belly in a roasting tin and roast for 60–75 minutes to allow the skin to start to crackle, taking care that it doesn’t burn; if it appears to be over-darkening, turn down the oven (sooner than suggested in the following step). Meanwhile, peel, quarter and core the apple.
  5. When the pork skin has started to crackle, lower the oven setting to 150ºC. Carefully remove the pork belly, pour off any fat and place the apple pieces in the tin. Put the pork belly on top of the apple. Pour half the cider into the roasting tin and return to the oven for a further 1 hour.
  6. Lower the oven setting to 120ºC, add the remaining cider and cook for a final 1 hour, or until the pork is tender and the skin has turned to crisp crackling. Don’t let the liquid in the roasting tin dry out; if necessary, add a little water during the cooking.
  7. When the pork is cooked, a fork will slide easily in and out of it. Transfer the pork to a board over a tray and set aside to rest in a warm place for 10 minutes.
  8. To make the gravy, strain the contents of the roasting tin into a bowl, reserving the apple to serve with the pork, and skim off the fat. Return 2 teaspoons of the fat to the roasting tin, add the flour and cook over a medium heat until it has browned a little and the sediment in the tin has lifted.
  9. Add the stock slowly, stirring to prevent lumps, then add the roasting juices and bring to a simmer. Simmer for 4–5 minutes to develop the flavour. Taste and adjust the seasoning, and thicken with a little beurre manié (the butter and flour mixture) if necessary. Carve the pork into thick slices and serve with the apple and gravy.
Tags:
Leiths School of food and wine
cookery course
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