everyday recipes

Crispy pork belly with cider sauce

Crispy pork belly with cider sauce
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Serving Size: Serves 6
Cooking time: More than 2 hours
Course: Lunch, Main
Favourite flavours: Pork
Cooking method: bake
Season: All year round

Crispy pork belly with cider sauce
INGREDIENTS

onions, 2 large, thickly sliced
apples, 2 large, thickly sliced
pork belly, 1kg, scored
olive oil, 2 tablespoons
sage, chopped, 1 tablespoon
Dijon mustard, 1 tablespoon
garlic, 1 clove, crushed
flaked sea salt, 2 teaspoons
apple juice or cider, 750ml
lemon, ½ juice
creme fraiche (or cream), ½ cup
mashed potato, to serve
METHOD

  1. Preheat oven to moderate, 180°C. Place onion and apple in a baking dish. Rub pork flesh with half oil, sage, mustard and garlic. Rub skin with remaining oil, sprinkle with salt and place on onions and apple. Pour in cider.

  2. Bake 3–3½ hours until meat starts to easily pull apart. Remove from oven. Transfer meat to another tray. Preheat grill to high. Grill 3-5 minutes, rotating often, until rind crackles.

  3. Meanwhile, transfer onion and apple mixture to a serving plate, keep warm. Skim away some fat from baking dish. Place dish on stove-top. Add lemon juice, heat on high, Reduce heat and stir in creme fraiche. Simmer 1-2 minutes, until thickened. Season to taste.



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