Pork Belly with Sauteed Apples and Cider Gravy
Moist, succulent pork belly pairs with tender sautéed apples and mash. Serve it with a perfectly balanced Cider Gravy and you have a winner.
Ingredients
Method
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Pork belly 1.5 kg
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Oil 75 ml
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Salt, for rubbing
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Apples, green 4 x
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Oil, extra 25 ml
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Butter, chopped 40 g
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Apple cider 100 ml
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Water 1050 ml
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Milk 300 ml
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Fennel slaw, to serve
Preparation
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Method
- Score the pork with a sharp knife, then rub generously with oil. Place in a large baking dish and bake at 220°C for 20 minutes in a combi oven until skin is crisp. Reduce heat and continue cooking for 1 hour or until cooked through.
- Peel and core apples then cut into wedges. Heat a large pan over medium high heat and add oil and butter. Once butter has melted add the apples. Sauté for 10 minutes or until starting to soften, then stir in cider. Cook for a minute then add KNORR Golden Roast Gravy and 400ml of water. Simmer for 3-4 minutes until gravy is thickened and slightly reduced and apples are tender. Keep warm.
- Bring 650ml of water and salt to the boil, turn off heat and add cold milk. Whisk in KNORR Potato Flakes, until well combined. Allow to stand for 2-3 minutes and whisk once more before serving.
- Cut pork into portions and transfer to serving plates. Spoon over sautéed apples and gravy.
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To Serve
Serve with potato mash and fennel slaw.