Roast belly of pork with apple sauce
SERVES
12
PEOPLE
PREP TIME
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Main
Method
Score the skin at 5mm intervals - let your butcher do this if possible because the skin is quite tough. (This will also make it easier to carve later).
Preheat the oven to 180°C/Gas Mark 4.
Put the joint skin side down on the worktop sprinkle with sea salt and freshly ground pepper. Rub into the cuts.
Roast on a rack, allowing 28-30 minutes per 450g.
Pour off the pork fat and save in a bowl - this is delicious lard. Then just before the end of cooking turn up the temperature to very hot, 230°C/Gas Mark 8, to get crisp crackling.
To make gravy, de-grease the roasting pan and add the chicken stock to deglaze the pan. Bring to the boil. Season and thicken with a little roux if desired. Serve with Bramley Apple Sauce (see method in my column introduction).
Ingredients
1 x 2.3kg joint of streaky pork
sea salt and freshly ground black pepper
For the gravy
600ml homemade chicken stock
roux (optional) (made with equal quantities of flour and butter, cooked for 2 minutes on a low heat, stirring occasionally)
Method
Score the skin at 5mm intervals - let your butcher do this if possible because the skin is quite tough. (This will also make it easier to carve later).
Preheat the oven to 180°C/Gas Mark 4.
Put the joint skin side down on the worktop sprinkle with sea salt and freshly ground pepper. Rub into the cuts.
Roast on a rack, allowing 28-30 minutes per 450g.
Pour off the pork fat and save in a bowl - this is delicious lard. Then just before the end of cooking turn up the temperature to very hot, 230°C/Gas Mark 8, to get crisp crackling.
To make gravy, de-grease the roasting pan and add the chicken stock to deglaze the pan. Bring to the boil. Season and thicken with a little roux if desired. Serve with Bramley Apple Sauce (see method in my column introduction).
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.