Original recipe of the week: Perfect Pork Belly with sage, onion, apple and walnut gravy
Pork belly is a fatty cut of meat produced from the belly of a pig. Popular in Asian cuisine, pork belly has really caught on in Europe in recent years.
Pork belly with a hard and stick crackling is a firm favourite of gastro-pubs and fine dining restaurants alike and now it is set to be a firm home favourite as well.
Delicious Asian style with a sweet soy or teriyaki glaze, it is equally as enjoyable served on a Sunday with all the trimmings. Pair pork belly with apple for a delicious combination, and add some walnuts for that extra crunch.
Preparation time: 15 minutes
Cooking time: 2 ½ hours
What you will need:
600kg British pork belly (or pork loin with skin on)
4 cooking apples
2 large white onions
2 sprigs of fresh sage (picked from stems and chopped)
½ can or bottle of Pale ale
2 tsp of flaked sea salt
A pinch of black pepper
½ cup olive oil
2 tbsp double cream
What you need to do:
- Pre-heat the oven to 180C. Firstly, core and chop the apples and place in the bottom of a casserole dish big enough for the pork belly to fit in.
- Next chop the onions and mix in with the apples.
- In a pestle and mortar, put the sea salt flakes, sage leaves and oil and crush to combine.
- Score the skin of the belly into a diamond style and rub with the sage oil and salt mix.
- Place the oiled pork belly on top of the apples and onions and add a pinch of black pepper.
- Gently pour ½ a can or bottle of the ale of your choice around the belly, try not to get this on top of the skin.
- Next add the walnuts and cover with foil.
- Place in the oven for 2 hours or until the meat is tender and the apples and onions are meltingly soft.
- When ready, remove the foil and remove the pork belly from the dish. Place it onto a baking tray.
- The oven should now be switched to fan and turned up to 220C.
- Place the belly back into the oven for around ½ hour or until crispy and golden.
- Whilst this is happening, crush the onions and apples together in the cooking juices and mix in the cream. Thicken with corn flour to make a delicious gravy.
- When ready, simply remove and leave to rest for about 5 mins before carving.
- Serve with roast or Jersey Royal potatoes for a classic British feel.