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By Quentin Ellis
Slow roasted Belly Pork With Apple Sauce and Baked Cabbage.
20 steps
Prep:20minCook:4h
Perfect for an informal dinner party.
Updated at: Sat, 09 Sep 2023 09:52:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories1393.9 kcal (70%)
Total Fat115.8 g (165%)
Carbs43.3 g (17%)
Sugars28.9 g (32%)
Protein24.6 g (49%)
Sodium442.3 mg (22%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Pork belly
1.25kgbelly pork
boned
2carrots
sliced lengthways into quarters
1onion
large, thickly sliced
2celery stalks
thickly sliced
1leek
large, thickly sliced
800mlchicken stock
600mlwhite wine
Sea salt
black pepper
freshly ground
Apple sauce
Cabbage
Instructions
Step 1
Preheat the oven to 200C/400F/Gas Mark 6.
Step 2
Score the rind of the pork with a very sharp knife, being careful not to cut right through the fat to the meat.
Step 3
Place the pork in a large saucepan and cover with cold water.
Step 4
Bring to the boil and simmer gently for 40 minutes, then drain and pat dry well.
Step 5
Place the carrots, onion, celery and leek in a large roasting tin and put the pork on top, skin-side up.
Step 6
Pour 100ml of the chicken stock into the tin, place in the oven and roast for 10 minutes.
Step 7
Turn the oven down to 140C/275F/gas mark 1 and cook for 3 hours.
Step 8
If the crackling browns too quickly, cover loosely with a sheet of foil.
Step 9
Place the apple slices in a saucepan with a few tablespoons of water, then cover and cook gently until soft and pulpy.
Step 10
Beat them to make a smooth sauce, adding the sugar, butter and lemon juice to taste.
Step 11
Remove the outside leaves and trim the core.
Step 12
Cut out a small piece from the top of the cabbage and insert the bacon, butter and a little seasoning.
Step 13
Wrap tightly in foil and place in the oven with the pork for the last hour of cooking.
Step 14
When ready to serve, remove the pork from the roasting tin and leave to rest in a warm place.
Step 15
Place the roasting tin on the hob.
Step 16
Heat gently, scraping up all the caramelised vegetables and meat from the bottom of the tin.
Step 17
Add the white wine and simmer rapidly until reduced by half.
Step 18
Pour in the remaining stock and simmer for a further 5 minutes, pressing the vegetables to a pulp, to make a gravy.
Step 19
Strain though a fine sieve and adjust the seasoning.
Step 20
Slice the pork, cut the cabbage into wedges and serve with the apple sauce and gravy.
Notes
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