Cider Glazed Pork Belly And Brussels Sprouts Food

CRISPY PORK BELLY SLICES WITH CIDER

Steps:

• Pre-heat the oven to 160°c
• Score the skin of the belly in a cross cross pattern (or get your butcher to do this for you, you need a super sharp knife), then pour boiling water over the top of the skin, this helps to open up the top layer so you can get the flavour in. Rub in a few pinches of salt and pepper into the skin. Pop into the oven in a small, lightly oiled, roasting tin for 2 hours (grab a glass of wine).
• After 2 hours, take the belly out. Keeping it in the tin, pop a smaller roasting tray (or anything flat) on top and weigh down with some cans/bag of sugar/something heavy and pop in the fridge.
• Mix the cider, honey, soy sauce sauce, oyster sauce, chilli and sugar together in a bowl, slowly add the flour.
• After one hour, take the belly out of the fridge, cut into slices, and pour over half of the dressing. Make sure all the sides are covered. Pop back in the fridge.
• After one more hour, pour the rest of the dressing over and pop in the oven for 30mins (still at 160°c).
• Once the belly is ready, heat a glut of oil in a frying pan and pop each slice of belly, skin side down and fry for a couple of minutes to get the skin super crispy.
• Let the pork belly rest before serving

CIDER-GLAZED BRUSSELS SPROUTS AND BACON

Steps:

• Place bacon on rimmed baking sheet and spread into an even layer. Place the baking sheet in the oven and heat to 400°F.
• Place the Brussels sprouts in a large bowl or pot (something large enough to easily toss them), drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine. Remove the hot baking sheets from the oven. Stir the bacon. Arrange Brussels sprouts cut-side down into an even layer.
• Roast for 15 minutes. Remove the baking sheet from the oven and stir the Brussels sprouts and bacon. Return the baking sheets to the oven, rotating them from front to back. Roast until browned and tender, 12 to 15 minutes more, depending on the size of the Brussels sprouts. Meanwhile, make the glaze.
• Heat the apple cider, brown sugar, and apple cider vinegar in a small saucepan over high heat, stirring until the sugar is dissolved. Cook until it's reduced by about half and thickened, 10 to 15 minutes. Remove from the heat.
• When the Brussels sprouts are ready, remove the baking sheet from the oven. Turn the oven off. Combine the Brussels sprouts onto one baking sheet, drizzle the glaze over the sprouts, and stir to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the glaze, about 2 minutes more.

CIDER GLAZED ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 425°F.
• On a baking sheet, toss Brussels sprouts and onions with olive oil.
• Season with salt and pepper.
• Bake for approximately 45 minutes, until sprouts are tender and starting to brown.
• Meanwhile, place the cider in a medium-sized saucepan, and simmer on medium, until reduced to approximately 1 cup.
• When sprouts are finished, remove from oven, place in a serving dish and toss with cider.
• Serve warm.