Recipe of Speedy Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf using 15 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:

1. Take 1350 grams boneless pork belly slab (3lbs), skin/rind on
2. Prepare 2 tbsp olive oil
3. Take 2 tbsp coarse / crystal salt
4. Take 1 onion, chopped
5. Get 1 carrot, chopped
6. Get 4 clove garlic, peeled
7. Prepare 4 tbsp fresh sage leaves
8. Take 4 sprigs fresh thyme
9. Make ready 2 bay leaves
10. Take 3 sharp apples such as Braeburn or Golden Delicious
11. Take 300 ml apple cider
12. Take 200 ml water
13. Prepare 100 ml apple cider VINEGAR
14. Take 200 ml hot chicken stock
15. Get 1 tbsp brown sugar

Instructions to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:

1. Preheat your oven to the highest temperature it will go to
2. Score the pork skin very well right through the fat with the sharpest knife you have, or ask your butcher to do it for you. A Stanley blade or craft knife works best as pig skin is like cutting through leather on top of jelly…. Don't cut into the meat though
3. Rub the olive oil all over the pork, then pat dry and rub in the salt, especially getting into all the cuts you made on the skin. This will make your crackling crunchy. It's good to do this the day before cooking. If you set this aside in the fridge overnight it will get even better as the skin will dry more but you can roast straightaway if pressed for time
4. Place the pork in a roasting tin, skin side up. Roast for 20 minutes or until the fat puffs up and starts bubbling
5. Remove the pork and set aside. Drain off the liquid fat collected in the tin then toss the onion, carrot, garlic and herbs together in the tin
6. Reduce the oven temperature to gas 4 / 180C / 350°F
7. Peel the apples (keep the skins) and cut into wedges. Set them aside in a bowl of cold water with a squeeze of lemon juice to stop them going brown
8. Mix the apple skins, cider, vinegar and water into the roasting tin with the veg. Lay the pork on top, skin side up. Tent loosely with foil and cook for 2 hours or until the meat is very tender
9. Remove the foil from the pork and add the drained, sliced apples to the tin
10. Now increase the oven temp to gas 8 / 220C / 425°F
11. Return the tin to the oven and roast, uncovered for another 20 minutes, or until the crackling is crispy and golden. Remove the tin from the oven and set the pork aside to rest on a warm plate while you finish the gravy
12. Put the roasting tin with the vegetables etc in it on the stove and cook over a medium heat for a few minutes
13. Remove the apples with a slotted spoon when they're soft. Set aside but keep warm. If the liquid in the tin evaporates too quickly before the apples are done, add a little more cider. Bring to the boil and reduce the liquid by half
14. Stir in the stock and brown sugar and reduce down again. Mash the veggies in the tin well to thicken the gravy. Mix in then strain to get rid of the herb sprigs, bay leaves and any lumps. Discard those
15. To serve, cut the pork into 6 even pieces and serve with the apples and gravy and some mashed potatoes and seasonal veg

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