Roast Pork Belly with Apple Cream Sauce

Name: Roast Pork Belly with Apple Cream Sauce
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6
Cuisine: South African
Ingredients: 15 ml Dijon mustard; ¾ cup water; 1 Knorr chicken stock pot; 30 ml apple juice; 1 red apple, peeled, cored and finely diced; 5 ml cornstarch; ½ red onion, finely chopped; 10 ml margarine; 900 g rolled pork belly; 15 ml olive oil; 15 ml Robertsons Atlantic sea salt; 5 ml Robertsons thyme; ⅓ cup cream

6 People
170 min.
easy

Ingredients

15 ml Dijon mustard
¾ cup water
1 Knorr chicken stock pot
30 ml apple juice
1 red apple, peeled, cored and finely diced
5 ml cornstarch
½ red onion, finely chopped
10 ml margarine
900 g rolled pork belly
15 ml olive oil
15 ml Robertsons Atlantic sea salt
5 ml Robertsons thyme
⅓ cup cream

Cooking Method

Preheat oven to 180°C.
Combine thyme, sea salt and olive oil in a bowl.
Dry the skin of the pork belly well with paper towel.
Using a sharp knife make criss-cross incisions along the skin of the pork belly without cutting into the meat.
Rub the olive oil mixture over the pork belly and place into a roasting tray.
Roast in a preheated oven at 180°C for 2-2 ½ hours or until the juices run clear then remove from the oven and allow to rest before slicing.
In the meantime 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 to 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.
Serve sliced pork belly drizzled with apple cream sauce and roasted potatoes.