Roast pork belly with apple cider gravy

This juicy roast pork belly is perfect Sunday lunch fare

by Good Housekeeping

Ingredients
Method

Ingredients

- 1 Kg pork belly (skin scored)
- 2 Tbs Olive oil
- 1 Tbs Coarse salt
- 6 small eating apples
- 2 Tbs Plain flour
- 1 tsp Sugar
- 500 ml Kopperberg cider

Method

1

Preheat the oven to 220°C (200°C fan) mark 7. Place the pork in a large, shallow roasting tin. Rub half the oil and the salt all over skin. Roast for 30min. Turn oven down to 180°C (160°C fan) mark 4 and continue to roast.

2

After 2hrs, rub apples with remaining oil and add to tin around pork. Turn oven up to 220°C (200°C fan) mark 7 and roast for 30min. Transfer pork and apples to a board.

3

Spoon off most of fat from tin and place over a medium heat. Add the flour and cook for 1min, stirring. Gradually add the cider and 200ml (7fl oz) water, stirring for 3-5min until thickened. Add the sugar and season to taste.

4

Slice pork and serve with apples, gravy and vegetables.

Comments & Ratings

More Kopparberg recipes

	1 Kg	Pork Belly (skin scored)
	2 Tbs	Olive Oil
	1 Tbs	Coarse Salt
	6 small	Eating Apples
	2 Tbs	Plain Flour
	1 tsp	Sugar
	500 ml	Kopperberg Cider

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Roast pork belly with apple cider gravy

Ingredients

Method

1

2

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Comments & Ratings