Pork
Belly with Slow-Roasted Winter Vegetables and Apple and Sage sauce
A fuss-free delicious Sunday roast with crispy
crackling, the pork is so succulent and meltingly tender! It is a perfect match for the winter
vegetables and apple & sage sauce!
Serves
4
Preparation
time: 10-15 minutes
Cooking
time: 3 hours 30 minutes
Ingredients
1.2kg
boned pork belly, rind scored
3 tsp sea salt flakes
1 tbsp white vinegar
2 Granny Smith apples, peeled, quartered & cored
Handful fresh sage leaves
1 onion, peeled & chopped
500ml alcoholic apple cider
4 small parsnips, peeled, trimmed & halved
1 bunch baby carrots, trimmed
3 desiree potatoes, each cut into 6 wedges
½ bunch fresh thyme sprigs
12 garlic cloves (unpeeled)
1½ tbsp olive oil
30g butter, melted
Sea salt & cracked black pepper
1 tbsp wholegrain mustard
3 tsp sea salt flakes
1 tbsp white vinegar
2 Granny Smith apples, peeled, quartered & cored
Handful fresh sage leaves
1 onion, peeled & chopped
500ml alcoholic apple cider
4 small parsnips, peeled, trimmed & halved
1 bunch baby carrots, trimmed
3 desiree potatoes, each cut into 6 wedges
½ bunch fresh thyme sprigs
12 garlic cloves (unpeeled)
1½ tbsp olive oil
30g butter, melted
Sea salt & cracked black pepper
1 tbsp wholegrain mustard
Preparation method
1. Preheat oven to 160°C (140°C fan) Gas Mark 3. Rub
scored rind of pork with vinegar and salt, massaging well. Place the apples,
sage and onion into roasting dish and pour over cider. Place rack over apple
mix and lay pork belly on top, skin side up. Roast for 3 hours.
2. After 1½ hours, spread parsnips, carrots, potatoes, thyme and garlic on baking tray, drizzle with olive oil and melted butter, season with salt and pepper to taste and toss well to combine. Place vegetables on lower rack of oven and cook with pork, tossing occasionally. (if the cider sauce is evaporating too much add some water).
3. After the 3 hours, increase temperature to 230°C (210°C fan) Gas Mark 8. Cook for a further 20 to 30 minutes until crackling is crispy and vegetables are golden.
4. Remove from oven and place the vegetables in a dish and keep warm. Rest the pork on a board for 15 minutes. Remove the rack and mash apples with mustard using fork so that it comes together but is still chunky. Pour sauce into jug. (If your crackling is not crispy enough pop it under a grill on full heat, this will only take 2-3 minutes so keep an eye on it).
2. After 1½ hours, spread parsnips, carrots, potatoes, thyme and garlic on baking tray, drizzle with olive oil and melted butter, season with salt and pepper to taste and toss well to combine. Place vegetables on lower rack of oven and cook with pork, tossing occasionally. (if the cider sauce is evaporating too much add some water).
3. After the 3 hours, increase temperature to 230°C (210°C fan) Gas Mark 8. Cook for a further 20 to 30 minutes until crackling is crispy and vegetables are golden.
4. Remove from oven and place the vegetables in a dish and keep warm. Rest the pork on a board for 15 minutes. Remove the rack and mash apples with mustard using fork so that it comes together but is still chunky. Pour sauce into jug. (If your crackling is not crispy enough pop it under a grill on full heat, this will only take 2-3 minutes so keep an eye on it).
5. To serve slice the pork
into portions and serve with slow-roasted winter vegetables and apple sauce. Enjoy!
It's a nice blog to provide a good information. You shared a really good information. I bookmarked this blog further more useful information. Thanks for sharing this.......... Best PPI claim Company
ReplyDeleteThis looks amazing. I love the whole 'cook the vegetables with the pork' idea. I bet it tastes phenomenal. Great recipe!
ReplyDeleteWill be trying this out on Sunday - looks great! Have put lemon juice on pork rind in past but not tried vinegar. Thank you!
ReplyDeleteAfter seeing the recipe above-I look forward to seeing more.Looks perfectly delicious and it has all my favourite things in it.I am mad about parsnips baked.
ReplyDelete