Pork Belly with Bramley Apple Sauce
recipe for Pork Belly with Bramley Apple Sauce has been
reproduced courtesy of Natoora
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They source the finest quality fresh food and groceries
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and placing an order.
You won't find a candlemaker but all in one place you
will find fresh fruit, vegetables, quality meat and
fish, fine cheeses, artisan groceries and much more
the perfect time to enjoy some good British apples.
Bramleys are tasting fantastic at the moment, so why
not try them with a fine piece of pork belly?
for Pork Belly with Bramley Apple Sauce
800g pork belly
4 large parsnips, peeled and halved
1 knob of butter
2 bramley apples, peeled and chopped
1 splash of chicken stock
salt and pepper
to make Pork Belly with Bramley Apple Sauce
the oven to 160°C / Gas 3.
the skin of the belly with a sharp knife and season
with salt and pepper.
the parsnips on the base of an oven proof dish and
place the pork on top.
for three hours until the juices run clear when the
meat is pierced with a skewer and the crackling is
Remove the meat from the oven, cover with aluminium
foil and leave to rest in a warm place for 10 minutes.
the sauce heat the butter in a pan, add the chopped
apples and cook until softened.
a splash of chicken stock and cook until the sauce
has reduced slightly and has thickened.
the joint into thick slices. Serve the sauce with
the roasted pork belly and parsnips.
with permission of Natoora