This easy to cook pork belly recipe is perfect for a Sunday lunch or dinner party. The outside of the pork has a delicious crunch, while the middle remains soft and tender.
500g pork belly bites, skin scored
2 tsp sea salt flakes
1 tsp coarsely ground black pepper
3 medium apples, peeled, quartered, cored and cut into thick slices
2 medium onions, sliced
1 celeriac, diced
Large handful fresh sage leaves
2 tsp plain flour
200ml white wine
- Preheat the oven to 240C/220C (fan)/Gas 9..
- Dry the pork belly skin with kitchen paper. Mix the sea salt and black pepper together in a bowl. Rub this mixture all of the pork and skin, then turn the belly over and rub it on the underside of the pork.
- Place the pork in a flameproof baking tray and roast for 25-30 minutes, or until the skin is crisp. Reduce the oven to 180C/160C (fan)/Gas 4 and roast for a further hour.
- Mix the apples with the celeriac, onions, sage leaves and a little freshly ground black pepper and arrange in the middle of a small roasting tin.
- Remove the pork from the oven and place it on top of the celeriac, apples and onions, keeping the pieces underneath the meat so they don’t burn. Place the first roasting tin to one side. Return the pork to the oven and cook for a further hour, or until the meat is really tender.
- Place the first roasting tin with the pork juices over a medium heat. Stir in the flour and cook for a minute or so, stirring constantly. Gradually stir in the wine and l00ml/3½fl oz water and bring to a simmer. Cook for 3-4 minutes, stirring constantly. Strain through a sieve into a small saucepan and season to taste. Set aside.
- When the pork is ready, reheat the cider gravy until bubbling. Serve the pork and crackling with the vegetable and apples mix, and pour the hot gravy on top.
Prep Time: 20 minutes
Cooking Time: 2-3 hours