Succulent pork belly with crispy crackling is perfectly paired with the flavours of fennel and apple.
The ingredient of Pork belly with apple cider gravy
- 1 tablespoon fennel seeds
- 2 teaspoons caraway seeds
- 4 garlic cloves, roughly chopped
- 2 tablespoons olive oil
- 1.5kg Coles Pork Belly Roast Boneless, rind scored
- 6 small Granny Smith apples
- 2 large fennel bulbs, quartered
- 1 tablespoon plain flour
- 2 cups (500ml) Massel chicken style liquid stock
- 1 1/4 cups (310ml) alcoholic apple cider
- 1 teaspoon thyme leaves, chopped
The instruction how to make Pork belly with apple cider gravy
- 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.
- 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.
- 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.
- 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.
Nutritions of Pork belly with apple cider gravyfatContent: 1152.936 calories
saturatedFatContent: 99.1 grams fat
carbohydrateContent: 32 grams saturated fat
sugarContent: 35.4 grams carbohydrates
fibreContent: 21.6 grams sugar
cholesterolContent: 64.3 grams protein
sodiumContent: 250 milligrams cholesterol