Original recipe of the week: Perfect Pork Belly with sage, onion, apple and walnut gravy

7^th July 2012

Bethany Stone

Bethany Stone

7 July 2012

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

Corn flour

What you need to do:

1. 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.
2. Next chop the onions and mix in with the apples.
3. In a pestle and mortar, put the sea salt flakes, sage leaves and oil and crush to combine.
4. Score the skin of the belly into a diamond style and rub with the sage oil and salt mix.
5. Place the oiled pork belly on top of the apples and onions and add a pinch of black pepper.
6. 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.
7. Next add the walnuts and cover with foil.
8. Place in the oven for 2 hours or until the meat is tender and the apples and onions are meltingly soft.
9. When ready, remove the foil and remove the pork belly from the dish. Place it onto a baking tray.
10. The oven should now be switched to fan and turned up to 220C.
11. Place the belly back into the oven for around ½ hour or until crispy and golden.
12. 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.
13. When ready, simply remove and leave to rest for about 5 mins before carving.
14. Serve with roast or Jersey Royal potatoes for a classic British feel.

Bethany Stone

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