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Pork Belly with Bramley Apple Sauce

natooraThis recipe for Pork Belly with Bramley Apple Sauce has been reproduced courtesy of Natoora -

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Pork Belly with Bramley Apple SauceIt’s 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?

Ingredients 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

How to make Pork Belly with Bramley Apple Sauce

  • Preheat the oven to 160°C / Gas 3.
  • Score the skin of the belly with a sharp knife and season with salt and pepper.
  • Arrange the parsnips on the base of an oven proof dish and place the pork on top.
  • Roast for three hours until the juices run clear when the meat is pierced with a skewer and the crackling is golden-brown.
  • Remove the meat from the oven, cover with aluminium foil and leave to rest in a warm place for 10 minutes.
  • For the sauce heat the butter in a pan, add the chopped apples and cook until softened.
  • Add a splash of chicken stock and cook until the sauce has reduced slightly and has thickened.
  • Carve the joint into thick slices. Serve the sauce with the roasted pork belly and parsnips.

Serves 4

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Published with permission of Natoora