Sunday, 13 January 2013

※ Pork Belly - Twice Baked

INGREDIENTS
  • 1 - 1.5 kg belly pork piece, well scored
  • 2 cups apple cider or apple juice
  • 1 apple, cored and quartered
  • 4 cloves garlic
  • 1 onion sliced 

METHOD
  1. Preheat oven to 150°C.
  2. Place sliced apples and onions on baking tray (small, so it fits snug)
  3. Place pork the belly on top skin side up.
  4. Pour over cider or juice and place apples and cloves alongside.
  5. Cover tightly with a sheet of foil and bake at 150°C for 3 hours.
  6. Remove the cloves and strain the juices into a saucepan and simmer gently to thicken into an apple gravy/sauce (if so desired) 
  7. Meanwhile increase the oven temperature to 180°C.
  8. Rub some salt and oil into the surface of the pork and roast the belly until top crackles and browns.
  9. Allow to rest 10 minutes.



Served here with an apple balsamic reduction and an apple and onion compote (made from the pan vegetables  fruit or if they're too cooked make from scratch ) . I purchased apple balsamic reduction from a local gourmet food store, its sweet and sticky and delicious. 


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