Roast pork belly with apple cream sauce

Chef Wendy

Let’s Sauce Things Up!

I love sauces – I love making them from scratch, I love eating saucy food and I love dreaming up new flavour combinations for a variety of mouth-watering sauces!

I developed my love for sauce while working in London and I credit Simon, my head chef, with giving me the confidence to try out any sauce combination that popped into my head.

I was also lucky enough to work with an incredibly talented chef, Logan, from New Zealand. He was my daily inspiration in the kitchen and we would constantly bounce ideas off of each other. If I were to ever return to working in a professional kitchen, I would most definitely assume the role of saucier – the chef in charge of making the sauces.

A visit from the in-laws

Friday night saw my in-laws visiting us for the evening and, of course, I felt obliged to whip up a delightful meal. Friday night is traditionally home-made pizza night in our home – Barry loves a classic bacon and pineapple, and my favourite is a combination of bacon, Gorgonzola and sundried tomato with a good smear of chutney on the base. 

However, last Friday pizza was simply just not going to cut it! I decided to try out a rolled belly of pork for the occasion – pork belly can be rather fatty and I think that preparing it might be intimidating for a lot of people. I like to keep it simple so I simply rubbed my pork belly with a little thyme.

However, the joy of making a delicious pork belly roast lies in creating the accompanying sauce. And what better to use to compliment the mild flavour of pork than rich, ripe apples? As the pork is naturally fatty, it is able to stand up to tart, robust flavours. 


1½ tsp. (7.5 ml) margarine

½ red onion, finely chopped

1 red apple, peeled, cored and finely diced

2 Tbsp. (30 ml) apple juice

1 KNORR Chicken Stock Pot

¾ cup water 

⅓ cup cream

1 Tbsp. (15 ml) Dijon mustard

1 tsp. (5 ml) cornstarch


  • Melt the margarine in a pan and gently fry the red onion until soft, then add the diced apple and fry for 2 minutes. 
  • Add the apple juice and then allow the KNORR Chicken Stock Pot to melt in the pan before adding the water and cream. 
  • Allow to simmer for 5 minutes then stir in the Dijon mustard. 
  • Mix the cornstarch with a little water to form a smooth paste and then stir this into the sauce and allow to simmer for a further 5 minutes. 
I must say, KNORR Stock Pots greatly simplify the preparation of sauces, which means that I can prepare a variety of delicious sauces at home now! The meal was simply delicious.
Why not try out your own version of my apple-cream sauce this weekend – you could even add a little brandy to the sauce for a bit of a kick.
Serve the sauce with a number of pork chops, a pork roast or be adventurous and try a rolled pork belly!
A rich and wholesome dinner is always welcome, especially when entertaining. Sift through a variety of dinner recipes and find one that tickles your taste buds.