Pork Belly with Sauteed Apples and Cider Gravy Recipe
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Pork Belly with Sauteed Apples and Cider Gravy

Pork Belly with Sauteed Apples and Cider Gravy – Recipe

Succulent pork belly with the crispiest crackling pairs like a dream with tender sautéed apples and fluffy mash. Serve this with a tangy cider gravy and you'll have a main dish winner.

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Ingredients per serve

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What you need

Succulent pork belly with the crispiest crackling pairs like a dream with tender sautéed apples and fluffy mash. Serve this with a tangy cider gravy and you'll have a main dish winner.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pork Belly

    • Score the pork with a sharp knife, then rub generously with oil and salt.
    • Place in a large baking dish and bake in a combi oven at 220˚ C for 20 minutes until skin is crisp.
    • Reduce the heat and continue cooking for 1 hour or until cooked through.

  3. Apple Gravy

    • Peel and core apples, then cut into wedges.
    • Heat a large pan over medium-high heat. Add extra oil and chopped butter.
    • Once the butter melts, add the apple wedges.
    • Sauté the apples for 10 minutes, or until it starts to soften. Then, stir in the cider.
    • Cook for 1 minute, then add KNORR Golden Roast Gravy and water.
    • Simmer for 3–4 minutes until the gravy is thickened and slightly reduced, and apples are tender. Keep warm.

  4. Mash

    • Bring water and salt to a boil in a pot. Once boiling, remove from heat.
    • Add milk and KNORR Potato Flakes, whisking to combine.
    • Let it sit for 2 minutes, then whisk again. Set aside.

  5. To Serve

    • Slice pork belly into portions and transfer to serving plates.
    • Spoon over sautéed apples and gravy, and serve with mash.
    • Serving suggestion: Put together a quick fennel slaw to go with this dish.
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