How to Cook Perfect Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF

Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF. Great recipe for Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF. I saw a fabulous piece of pork belly on special and just couldn't turn it down! When cooked correctly the inner layers of fat melt away and the top layer turns into a delicious crackling Season the pork belly and place the apple stuffing on one edge (lay the pork belly on the counter in front of you).

Place the pork roast on top of the sliced apples. Slice second half of apple thinly and put on top of the pork roast. Slice onion into rings and put on top and around the roast. You can cook Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF using 15 ingredients and 15 steps. Here is how you cook it.

Ingredients of Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF

1. Prepare of boneless pork belly slab (3lbs), skin/rind on.
2. You need of olive oil.
3. Prepare of coarse / crystal salt.
4. Prepare of onion, chopped.
5. It's of carrot, chopped.
6. You need of garlic, peeled.
7. It's of fresh sage leaves.
8. Prepare of fresh thyme.
9. It's of bay leaves.
10. You need of sharp apples such as Braeburn or Golden Delicious.
11. You need of apple cider.
12. It's of water.
13. It's of apple cider VINEGAR.
14. Prepare of hot chicken stock.
15. Prepare of brown sugar.

Mix remaining ingredients and pour over the pork roast. Every half hour or so baste the roast with the juices. OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.) To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color.

Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF instructions

1. Preheat your oven to the highest temperature it will go to.
2. Score the pork skin very well right through the fat with the sharpest knife you have, or ask your butcher to do it for you. A Stanley blade or craft knife works best as pig skin is like cutting through leather on top of jelly.... Don't cut into the meat though.
3. Rub the olive oil all over the pork, then pat dry and rub in the salt, especially getting into all the cuts you made on the skin. This will make your crackling crunchy. It's good to do this the day before cooking. If you set this aside in the fridge overnight it will get even better as the skin will dry more but you can roast straightaway if pressed for time.
4. Place the pork in a roasting tin, skin side up. Roast for 20 minutes or until the fat puffs up and starts bubbling.
5. Remove the pork and set aside. Drain off the liquid fat collected in the tin then toss the onion, carrot, garlic and herbs together in the tin.
6. Reduce the oven temperature to gas 4 / 180C / 350°F.
7. Peel the apples (keep the skins) and cut into wedges. Set them aside in a bowl of cold water with a squeeze of lemon juice to stop them going brown.
8. Mix the apple skins, cider, vinegar and water into the roasting tin with the veg. Lay the pork on top, skin side up. Tent loosely with foil and cook for 2 hours or until the meat is very tender.
9. Remove the foil from the pork and add the drained, sliced apples to the tin.
10. Now increase the oven temp to gas 8 / 220C / 425°F.
11. Return the tin to the oven and roast, uncovered for another 20 minutes, or until the crackling is crispy and golden. Remove the tin from the oven and set the pork aside to rest on a warm plate while you finish the gravy.
12. Put the roasting tin with the vegetables etc in it on the stove and cook over a medium heat for a few minutes.
13. Remove the apples with a slotted spoon when they're soft. Set aside but keep warm. If the liquid in the tin evaporates too quickly before the apples are done, add a little more cider. Bring to the boil and reduce the liquid by half.
14. Stir in the stock and brown sugar and reduce down again. Mash the veggies in the tin well to thicken the gravy. Mix in then strain to get rid of the herb sprigs, bay leaves and any lumps. Discard those.
15. To serve, cut the pork into 6 even pieces and serve with the apples and gravy and some mashed potatoes and seasonal veg.

Add apple juice, apple slices, onions, and bay leaf. Savory apple stuffing is rolled up in the center of a deboned pork shoulder roast. Pork shoulder roast is a very inexpensive cut. Removing the bone, either by yourself or by your butcher, yields a slab of meat that is easy to stuff and slow-roast. I usually remove the tough skin, leaving a thin layer of fat on the pork.