Crispy pork belly with cider sauce
Serves 6Cooking time:
More than 2 hoursCourse: Lunch
, MainFavourite flavours: Pork
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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
- 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.
- 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.
- 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.
- Serve pork sliced with mash, onion mixture and Orange & witlof salad.