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The ingredients needed to prepare Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:
- Prepare 1350 grams of boneless pork belly slab (3lbs), skin/rind on.
- Use 2 tbsp of olive oil.
- Prepare 2 tbsp of coarse / crystal salt.
- Use 1 of onion, chopped.
- Use 1 of carrot, chopped.
- Provide 4 clove of garlic, peeled.
- Use 4 tbsp of fresh sage leaves.
- Take 4 sprigs of fresh thyme.
- You need 2 of bay leaves.
- You need 3 of sharp apples such as Braeburn or Golden Delicious.
- Get 300 ml of apple cider.
- Get 200 ml of water.
- Take 100 ml of apple cider VINEGAR.
- Provide 200 ml of hot chicken stock.
- Provide 1 tbsp of brown sugar.
Steps to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:
- Preheat your oven to the highest temperature it will go to.
- Score the pork skin very well right through the fat with the sharpest knife you have, or ask your butcher to do it for you. A Stanley blade or craft knife works best as pig skin is like cutting through leather on top of jelly.... Don't cut into the meat though.
- Rub the olive oil all over the pork, then pat dry and rub in the salt, especially getting into all the cuts you made on the skin. This will make your crackling crunchy. It's good to do this the day before cooking. If you set this aside in the fridge overnight it will get even better as the skin will dry more but you can roast straightaway if pressed for time.
- Place the pork in a roasting tin, skin side up. Roast for 20 minutes or until the fat puffs up and starts bubbling.
- Remove the pork and set aside. Drain off the liquid fat collected in the tin then toss the onion, carrot, garlic and herbs together in the tin.
- Reduce the oven temperature to gas 4 / 180C / 350°F.
- Peel the apples (keep the skins) and cut into wedges. Set them aside in a bowl of cold water with a squeeze of lemon juice to stop them going brown.
- Mix the apple skins, cider, vinegar and water into the roasting tin with the veg. Lay the pork on top, skin side up. Tent loosely with foil and cook for 2 hours or until the meat is very tender.
- Remove the foil from the pork and add the drained, sliced apples to the tin.
- Now increase the oven temp to gas 8 / 220C / 425°F.
- Return the tin to the oven and roast, uncovered for another 20 minutes, or until the crackling is crispy and golden. Remove the tin from the oven and set the pork aside to rest on a warm plate while you finish the gravy.
- Put the roasting tin with the vegetables etc in it on the stove and cook over a medium heat for a few minutes.
- Remove the apples with a slotted spoon when they're soft. Set aside but keep warm. If the liquid in the tin evaporates too quickly before the apples are done, add a little more cider. Bring to the boil and reduce the liquid by half.
- Stir in the stock and brown sugar and reduce down again. Mash the veggies in the tin well to thicken the gravy. Mix in then strain to get rid of the herb sprigs, bay leaves and any lumps. Discard those.
- To serve, cut the pork into 6 even pieces and serve with the apples and gravy and some mashed potatoes and seasonal veg.
Important notes to prepare an excellent Chinese roast pork belly (Do not skip this section before attempting the recipe) Blanching and pricking holes. Always purchase the pork belly with the skin on. This skin is the best part of the pork, which is crispy and crackling. Put the pork, skin-side up, on the rack, rub the skin with oil, then sprinkle with sea salt. Cantonese Roast Pork Belly, or siu yuk, is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window.
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