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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Simple Way to Make Favorite Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF estimated approx 3 hours.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF using 15 ingredients and 15 steps. Here is how you can achieve it.

I saw a fabulous piece of pork belly on special and just couldn't turn it down! When cooked correctly the inner layers of fat melt away and the top layer turns into a delicious crackling

Ingredients and spices that need to be Take to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:

1. 1350 grams boneless pork belly slab (3lbs), skin/rind on
2. 2 tbsp olive oil
3. 2 tbsp coarse / crystal salt
4. 1 onion, chopped
5. 1 carrot, chopped
6. 4 clove garlic, peeled
7. 4 tbsp fresh sage leaves
8. 4 sprigs fresh thyme
9. 2 bay leaves
10. 3 sharp apples such as Braeburn or Golden Delicious
11. 300 ml apple cider
12. 200 ml water
13. 100 ml apple cider VINEGAR
14. 200 ml hot chicken stock
15. 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

While that is in no way the end all be guide to cooking easy and quick lunches it is excellent food for thought. The expectation is that this will get your own creative juices flowing so that you may prepare wonderful lunches for your family without needing to complete too terribly much heavy cooking through the practice.

So that is going to wrap this up for this exceptional food Steps to Prepare Speedy Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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