Pork belly with apple cider gravy

Pork belly with apple cider gravy

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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. 1 tablespoon fennel seeds
  2. 2 teaspoons caraway seeds
  3. 4 garlic cloves, roughly chopped
  4. 2 tablespoons olive oil
  5. 1.5kg Coles Pork Belly Roast Boneless, rind scored
  6. 6 small Granny Smith apples
  7. 2 large fennel bulbs, quartered
  8. 1 tablespoon plain flour
  9. 2 cups (500ml) Massel chicken style liquid stock
  10. 1 1/4 cups (310ml) alcoholic apple cider
  11. 1 teaspoon thyme leaves, chopped

The instruction how to make Pork belly with apple cider gravy

  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.

Nutritions of Pork belly with apple cider gravy

fatContent: 1152.936 calories
saturatedFatContent: 99.1 grams fat
carbohydrateContent: 32 grams saturated fat
sugarContent: 35.4 grams carbohydrates
fibreContent: 21.6 grams sugar
proteinContent:
cholesterolContent: 64.3 grams protein
sodiumContent: 250 milligrams cholesterol

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