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Recipe slow roasted pork belly

Slow Roasted Pork Belly

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Slow Roasted Pork Belly with Red wine Apple Sauce

This recipe is designed to give you the most succulent pork with perfect crackling on top. And it is another great way to enjoy Australian Pork with a nice bit of Australian Red Wine to boot!

Slow Roasted Pork Belly with Red wine Apple Sauce
 
Author:
Ingredients
  • 1 kg pork belly
  • 3 medium onions, peeled and sliced
  • 3 teaspoons salt flakes
  • 5 tablespoons oil
  • 3 rosemary sprigs
  • 1 tablespoon fennel seeds
  • 4 garlic cloves, crushed
  • For the Apple and Red Wine sauce
  • 3 Granny Smith apples
  • ¼ cup sugar
  • ¼ teaspoon cinnamon
  • ½ cup dry red wine
  • ¼ cup water
Method
  1. For the Apple Sauce: Peel and core apples; cut into medium sized cubes and combine in saucepan with all other ingredients. Bring mixture to a boil and simmer, covered, 15 minutes or until tender. Remove cover and simmer until most liquid is evaporated, and making sure the cubes of apple are not over cooked. Transfer to a bowl and set aside.
  2. Take two long sheets of aluminium foil and place them in a baking dish. Then place the onions, rosemary, and fennel seeds on the foil.
  3. Remove all moisture from pork rind by dabbing with high-grade paper towel. This will ensure the pork rind crackles perfectly. Mix salt and olive oil and rub all over pork belly, including the rind. Work into the crevices all over the pork. Place pork, rind side up, on top of the onions.
  4. Gather up alfoil so that is surrounds the pork but leaves the top skin rind exposed. The aluminium foil should make a nest around the pork to prevent it from drying out and gather the juices while it's cooking, but at the same time allow the pork rind to crackle.
  5. Place in oven preheated to 160°C and cook for 2 ½ hours. Turn oven temperature down to 140°C and cook for another hour.
  6. Remove from oven and pour out juices. Do not baste the pork at any time while cooking.
  7. Finally, place the pork back into oven and cook at 220°C for another 20 mins. This will finish the crackling to perfection.
  8. Allow to rest for 5 minutes before serving, then slice and arrange on a plate with some sauce.

 

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Published on: January 31, 2017

Filled Under: Featured, Recipes

Views: 808

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