Pork belly with apple cider gravy

Recipes / Meat

Succulent pork belly with crispy crackling is perfectly paired with the flavours of fennel and apple.

Recipe «Pork belly with apple cider gravy» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp fennel seeds, 2 tsp caraway seeds, 4 garlic cloves, roughly chopped, 2 tbsp olive oil, 1.5kg pork belly, rind scored , 6 small Granny Smith apples, 2 large or 4 small fennel bulbs, quartered, 1 tbsp plain flour , 2 cups Massel chicken style liquid stock, 1 1/4 cups alcoholic apple cider, 1 tsp thyme leaves, chopped.

Ingredients:

  • 1 tbsp fennel seeds 
  • 2 tsp caraway seeds 
  • 4 garlic cloves, roughly chopped 
  • 2 tbsp olive oil 
  • 1.5kg pork belly, rind scored 
  • 6 small Granny Smith apples 
  • 2 large or 4 small fennel bulbs, quartered 
  • 1 tbsp plain flour 
  • 2 cups Massel chicken style liquid stock 
  • 1 1/4 cups alcoholic apple cider 
  • 1 tsp thyme leaves, chopped 

Instructions

  1. Using a mortar and pestle, crush the fennel seeds, caraway seeds, garlic and 1 tablespoon sea salt. Stir in oil, then rub the spice mixture all over the pork rind. Stand at room temperature for 1 hour.
  2. Preheat the oven to 140C. Place the pork in a large flameproof roasting pan and roast for 2 1/2 hours. Add apple and fennel, and baste with the pan juices.
  3. Increase heat to 220C and roast for a further 30 minutes or until the skin is crisp, the meat is tender and the apple and fennel are soft. Remove from the pan and rest for 20 minutes.
  4. For the gravy, drain all but 2 tablespoons fat from the roasting pan, reserving the pan juices, and place over low heat. Stir in the flour, then add stock, cider and thyme. Simmer, stirring, for 6-8 minutes until thick. Slice the pork and serve with apple, fennel and cider gravy.