Roast Pork Belly with Apple Cream Sauce
Roast Pork Belly with Apple Cream Sauce
Feeds
6People
Preparation time
170Min.
easy
Ingredients
- ungrouped
- 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
Preparation method
- ungrouped
- 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.
Nutrition
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