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Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF
Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF

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Using your best judgment is another one of many ways you can make healthy decisions from a lunch menu. This can be best achieved by analyzing dinner pictures onto a single menu. It is also recommended that you avoid foods teeming with cheese, mayonnaise and sour cream. If your selection includes these fattening condiments, then be sure to ask for a lesser amount.

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We hope you got benefit from reading it, now let’s go back to vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf recipe. To cook vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf you only need 15 ingredients and 15 steps. Here is how you do that.

The ingredients needed to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:
  1. Provide 1350 grams boneless pork belly slab (3lbs), skin/rind on
  2. Use 2 tbsp olive oil
  3. Get 2 tbsp coarse / crystal salt
  4. Use 1 onion, chopped
  5. Get 1 carrot, chopped
  6. Use 4 clove garlic, peeled
  7. Get 4 tbsp fresh sage leaves
  8. Take 4 sprigs fresh thyme
  9. You need 2 bay leaves
  10. Take 3 sharp apples such as Braeburn or Golden Delicious
  11. Take 300 ml apple cider
  12. Get 200 ml water
  13. Take 100 ml apple cider VINEGAR
  14. Take 200 ml hot chicken stock
  15. Get 1 tbsp brown sugar
Steps to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:
  1. Preheat your oven to the highest temperature it will go to
  2. 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
  3. 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
  4. Place the pork in a roasting tin, skin side up. Roast for 20 minutes or until the fat puffs up and starts bubbling
  5. 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
  6. Reduce the oven temperature to gas 4 / 180C / 350°F
  7. 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
  8. 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
  9. Remove the foil from the pork and add the drained, sliced apples to the tin
  10. Now increase the oven temp to gas 8 / 220C / 425°F
  11. 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
  12. Put the roasting tin with the vegetables etc in it on the stove and cook over a medium heat for a few minutes
  13. 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
  14. 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
  15. 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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