Make this mouth-watering pork belly for your traditional Christmas that's sure to be a winner come Christmas Day.
1. Preheat oven to 230?C.?
2. Place the 1.8kg boneless pork belly, skin-side up on a clean surface. Use a small sharp knife to score the rind of pork belly.?
3. Place pork in a roasting pan. Drizzle pork with 2 tablespoons of olive oil and sprinkle evenly with 1 tablespoon sea salt flakes and 1 teaspoon of fennel seeds.?
4. Roast in preheated oven for 25 minutes.?
5. Meanwhile, place 6 small red-skinned apples, 2 tablespoons of brown sugar, 80g of Western Star Original Butter Salted and ?2 tablespoons of sage leaves in a roasting pan and toss to combine. Season with salt and pepper.?
6. Reduce oven temperature to 180?C. Continue roasting pork for a further 40 minutes.?
7. Add the apples to the oven and roast for a further 35 minutes or until pork is cooked through and apples begin to collapse.?
8. Remove pork and apples from oven and loosely cover with foil. Set aside for 15 minutes to rest.
9. Reserve ? cup (125ml) of excess fat from the pork. Place reserved fat into a roasting pan and place over medium heat.?
10. Add 3 tablespoons of gravy powder and ? cup of apple cider vinegar and cook, stirring constantly with a wooden spoon, for 5 minutes or until well combined.?
11. Add 2 cups of chicken stock and bring to the boil. Reduce heat to medium and cook, stirring, for 6?8 minutes until sauce boils and thickens. Add remaining 20g of Western Star Original Butter salted and cook, stirring, until butter melts and sauce is well combined. Season with salt and pepper.?
12. Slice the pork belly, and serve with the roasted apples, and cider gravy.
13. Mashed potatoes and green beans, to serve.
Source
Taste.com.au - November 2012
Author
taste.com.au
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