Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF. I saw a fabulous piece of pork belly on special and just couldn't turn it down! Place the pork in a large, shallow roasting tin.

Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf using 15 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:

1. Take 1350 grams boneless pork belly slab (3lbs), skin/rind on
2. Take 2 tbsp olive oil
3. Make ready 2 tbsp coarse / crystal salt
4. Make ready 1 onion, chopped
5. Get 1 carrot, chopped
6. Make ready 4 clove garlic, peeled
7. Prepare 4 tbsp fresh sage leaves
8. Take 4 sprigs fresh thyme
9. Prepare 2 bay leaves
10. Prepare 3 sharp apples such as Braeburn or Golden Delicious
11. Get 300 ml apple cider
12. Get 200 ml water
13. Get 100 ml apple cider VINEGAR
14. Prepare 200 ml hot chicken stock
15. Get 1 tbsp brown sugar

Toss apple and fennel in a bowl with a little olive oil and the reserved cooking juices. Arrange snugly around pork and return to the oven. Season the pork belly and place the apple stuffing on one edge (lay the pork belly on the counter in front of you). Carefully roll the pork belly and secure with string.

Instructions to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:

1. Preheat your oven to the highest temperature it will go to
2. Score the pork skin very well right through the fat with the sharpest knife you have, or ask your butcher to do it for you. A Stanley blade or craft knife works best as pig skin is like cutting through leather on top of jelly…. Don't cut into the meat though
3. Rub the olive oil all over the pork, then pat dry and rub in the salt, especially getting into all the cuts you made on the skin. This will make your crackling crunchy. It's good to do this the day before cooking. If you set this aside in the fridge overnight it will get even better as the skin will dry more but you can roast straightaway if pressed for time
4. Place the pork in a roasting tin, skin side up. Roast for 20 minutes or until the fat puffs up and starts bubbling
5. Remove the pork and set aside. Drain off the liquid fat collected in the tin then toss the onion, carrot, garlic and herbs together in the tin
6. Reduce the oven temperature to gas 4 / 180C / 350°F
7. Peel the apples (keep the skins) and cut into wedges. Set them aside in a bowl of cold water with a squeeze of lemon juice to stop them going brown
8. Mix the apple skins, cider, vinegar and water into the roasting tin with the veg. Lay the pork on top, skin side up. Tent loosely with foil and cook for 2 hours or until the meat is very tender
9. Remove the foil from the pork and add the drained, sliced apples to the tin
10. Now increase the oven temp to gas 8 / 220C / 425°F
11. Return the tin to the oven and roast, uncovered for another 20 minutes, or until the crackling is crispy and golden. Remove the tin from the oven and set the pork aside to rest on a warm plate while you finish the gravy
12. Put the roasting tin with the vegetables etc in it on the stove and cook over a medium heat for a few minutes
13. Remove the apples with a slotted spoon when they're soft. Set aside but keep warm. If the liquid in the tin evaporates too quickly before the apples are done, add a little more cider. Bring to the boil and reduce the liquid by half
14. Stir in the stock and brown sugar and reduce down again. Mash the veggies in the tin well to thicken the gravy. Mix in then strain to get rid of the herb sprigs, bay leaves and any lumps. Discard those
15. To serve, cut the pork into 6 even pieces and serve with the apples and gravy and some mashed potatoes and seasonal veg

Any left-over stuffing can be placed around the pork belly with the red onions in the roasting tray. Roast Pork Belly with Crackling and Apple Cider Vinegar Jus. Succulent pork flesh with a moreish crackling, and a light jus from the pan juices. For a spice paste: try the fennel, peppercorn, garlic and thyme combo from our slow-roast rolled belly pork. Or, if you're feeling particularly adventurous, try our bourbon-glazed pork belly chunks for a grown-up, sweet whiskey marinade.

So that’s going to wrap it up with this exceptional food vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!