Slow Roast Crispy Pork Belly with Baked Apple Sauce
The apple sauce that goes with this beautiful piece of pork is not like your regular apple sauce, it’s a mild relish that enhances the gentle taste of pork belly.
450 Gm - Pork Belly
½ teaspoon - Mixed Herbs
½ teaspoon - Sea Salt
1 – Sharp Cooking Apple (peeled and cored)
150 Ml - Water
A little Olive Oil
100 Ml - White Wine
1 desert spoon – Plain Flour
Make some cuts length ways in the skin of the pork belly with a very sharp knife being careful not to cut into the meat then place in an oven proof dish.
Mix the herbs and sea salt together, drizzle some olive oil over the pork and rub in the herbs and salt with your hands.
Pour in 100 Ml of the water, place the apple in with the pork cover and bake in a 150°c oven for 1 hour.
After 1 hour carefully take out the apple and set it aside then turn the oven up to 210°c uncover and cook for another 20 minutes to crisp up the skin.
After 20 minutes take the pork out of the dish and leave to rest, then add the plain flour to the juices and make a paste.
Here’s a tip
When making a paste with this amount of liquid tilt the dish and place the flour in the dry spot then gradually straighten the dish introducing the liquid to the flour little by little while mixing.
Now add the wine and mix well and simmer for 5 minutes.
Mash the apple in, add the other 50 Ml of water and mix well, season to taste and simmer for a further 5 minutes.
Use hot as a sauce or cold as a relish.