NORMANDY PORK WITH APPLES & CIDER
True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 15
Steps:
- Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
- When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
- Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.
Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
TWICE-COOKED PORK BELLY WITH CIDER SAUCE
This tender, twice-cooked pork has a delectable apple cider sauce and a scattering of fennel seeds and bay leaves. Serve with sweet carrot and onion purée
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h40m
Number Of Ingredients 8
Steps:
- The day before you want to eat, lay the pork belly skinned-side down, season generously, scatter over the fennel seeds and crumble over 3 of the bay leaves. From the widest side, roll into a tight log and use some butcher's string to tie at regular intervals. (You could take some fennel seeds and bay to your butcher and ask them to do it for you.)
- Heat oven to 170C/150C fan/gas 3 1/2. Melt the butter in a large, shallow flameproof casserole dish or ovenproof sauté pan. Brown the pork all over (this will take a good 15 mins), then remove from the pan and add the vegetables and remaining bay leaves. Cook for about 10 mins until starting to colour. Nestle the pork among the veg. Pour over the cider and bring everything to a simmer, cover and cook in the oven for 2 hrs.
- When the pork is ready, leave to cool a bit, then remove the pork from the braise and chill. Strain the sauce into a jug and chill. Fish out the bay leaves and blitz the veg to a purée in a food processor. Tip into a bowl and chill.
- On the day, heat oven to 220C/ 200C fan/gas 8. Cut the pork into six rounds. Heat the oil in a large frying pan and fry the pork, then put in the oven for 20 mins, turning halfway through, until crispy. Meanwhile, remove the solidified fat from the top of the braising juices, simmer until syrupy and reheat the purée. Serve everything in the middle of the table or smear some of the purée across plate, sit a piece of pork on top next to a burnt butter cabbage wedge, a piece of potato cake and some crackling (see 'Goes well with', right). Pour over some of the sauce and serve.
Nutrition Facts : Calories 536 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 0.4 milligram of sodium
SLOW-ROASTED PORK BELLY WITH CIDER AND APPLE SAUCE
I saw this on a BBC programme called Saturday Kitchen Live which is hosted by a great cook from Yorkshire, James Martin (does great food and easy on the eye :) ) Serve with creamy mashed potato. I didn't get a lot of pan juices and was unable to make a jus to go with this however the meat was wonderfully juicy and tender and the crackling was great. I also didn't have any fresh sage so used dried sage instead, didn't measure it just used common sense and it worked out great.
Provided by Lou van
Categories Pork
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 250C, or as hot as you can get the oven.
- Score the skin diagonally both ways to create diamond shape grooves with a stanley knife, BE CAREFUL!
- Rub the table salt into the grooves that you have cut into the pork skin.
- Turn the meat over and place fresh sage leaves and three slices of lemon onto the meat, season with the pepper and roll up, tie the pork at intervals with string to ensure it doesn't unroll during cooking.
- Place the pork on a wire rack that fits over an empty roasting tin, and roast for half an hour.
- Reduce the oven temperature to 150C and roast for a further three hours.
- For the cider and apple sauce; put them into a pan with the butter, sugar, water and cider; cover and heat for 4-5 minutes, or until the apples are soft enough to beat to a purée. Keep warm.
- Remove the crackling (skin) and then cover the meat with foil and rest for about 15 minutes.
- Drain the fat from the roasting tin keeping the meat juices in the tin.
- Put the roasting tin with the meat juices in onto the hob and add a small cube of butter (20g) and a splash of cider (optional).
- Slice the pork, remember to remove the string, and serve with the apple sauce and a small drizzle of pan juices.
Nutrition Facts : Calories 2615.9, Fat 258.9, SaturatedFat 97, Cholesterol 364.2, Sodium 226.7, Carbohydrate 27.5, Fiber 4.3, Sugar 20.2, Protein 44.5
SLOW-ROAST PORK BELLY WITH CELERIAC & PEAR MASH
Soft tender pork with crisp crackling is a treat enough, but contrast with sweet mash for extra indulgence
Provided by Silvana Franco
Categories Dinner, Main course
Time 2h50m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Take the pork out of the fridge and pat the skin dry. Put the rosemary leaves, salt and pepper in a mini chopper and grind together (or do this with a mortar and pestle). Rub the rosemary salt all over the pork, making sure it gets into the cuts in the skin. Sit the pork in a large roasting tin, ideally on a rack, and roast for 30 mins.
- Reduce heat to 170C/150 fan/gas 3 and roast for 1½ hrs more. Turn oven back up to 220C/200C fan/gas 7 and roast for 20-30 mins to crisp. Leave to rest on a board for 10 mins before carving.
- When the pork is nearly ready to come out, put the celeriac and potato in a large pan of water, bring to the boil and cook for 10 mins until just tender. Add the pears and cook for 2 mins more. Drain well, then mash until smooth - a mouli or potato ricer does this job best. Beat in a splash of cream and some butter, and serve with the pork and broccoli.
Nutrition Facts : Calories 901 calories, Fat 68 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 54 grams protein, Sodium 3.4 milligram of sodium
CRISP CIDER-BRAISED PORK BELLY
Barney Desmazery's prepare-ahead recipe for the perfect pork belly will be a sure-fire hit at your next dinner party
Provided by Barney Desmazery
Categories Dinner, Main course
Time 12h
Number Of Ingredients 12
Steps:
- Day 1: Heat oven to 180C/160C fan/ gas 4. Place all the ingredients except the pork and sunflower oil in a flameproof pan that will fit the pork snugly - a casserole dish is ideal. Season, bring everything to the boil then turn down the heat and slide the pork into the pan. The pork should be totally submerged - if it isn't, top up with water. Cover the dish with a lid or tight tent of foil and place it in the oven for 3 hrs undisturbed.
- When the pork is cooked, leave it to cool slightly in the stock. Line a flat baking tray with cling film. Carefully lift the pork into the tray and make sure you get rid of any bits of vegetables or herbs as they will end up pressed into the pork. Cover the pork with another sheet of cling film and cover with a flat tray or dish - the tray must be completely flat as any indentations will be pressed into the pork. Weigh the pork down with another dish or some cans and leave to cool in the fridge overnight. Strain the juices into a jug or small saucepan, cover and chill.
- Day 2: Unwrap the pork and place on a board. Trim the uneven edges so that you have a neat sheet of meat. Cut the meat into 4 equal pieces and set aside until ready to cook. Lift off any bits of fat from the braising juices and tip what will now be jelly into a saucepan, then bubble down by about two-thirds until starting to become slightly syrupy. Add a few more drops of vinegar, to taste.
- Heat the oil in a large frying pan until hot, then turn the heat down. Add the pork to the pan, skin-side down - be careful as it has a tendency to spit. Sizzle the pork as you would bacon for 5 mins until the skin is crisp. Flip it over and cook for 3-4 mins until browned. Place a small pile of cabbage on the side of each plate and sit a piece of pork on top. Place a spoonful of mash on the other side of the plate, drizzle over the sauce and serve.
Nutrition Facts : Calories 915 calories, Fat 67 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 66 grams protein, Sodium 1.22 milligram of sodium
SLOW-ROAST BELLY OF PORK
Season and roast your pork belly to perfection and let the flavours speak for themselves
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h10m
Yield Serves 6
Number Of Ingredients 4
Steps:
- If you have the pork bones, roast them until browned, then transfer to a pan and cover with 1 litre chicken stock. Gently simmer for 1 hr, skimming off any scum that comes to the surface (you will need about 500ml for the gravy). If you don't have pork bones, don't worry about this stage.
- Heat oven to 180C/160C fan/gas 4. Put the pork on a wire rack in a roasting tray, skin side up, and cook for 1½ hrs. increase oven to 220C/200C fan/gas 7 and cook for a further 15-20 mins to crisp the skin. Remove the pork from the tin and allow to rest for 45 mins.
- To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.
Nutrition Facts : Calories 576 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 48 grams protein, Sodium 0.65 milligram of sodium
More about "slow roasted pork belly with cider and apple sauce and creamy mash food"
CIDER-ROASTED PORK BELLY WITH APPLES AND …
From nadialim.com
Servings 4Estimated Reading Time 2 minsCategory Main
- At least 8 hours before cooking (ideally the night before), dry pork rind very well with paper towels. Score rind and fat with a sharp knife (stopping before you get to the meat layer). Sprinkle with 1 tsp flaky sea salt and return, uncovered, to fridge. After a couple of hours, use a paper towel to wipe off any liquid the salt has drawn to the surface, along with the sea salt. Replace with a fresh sprinkling of 1 tsp sea salt and return to fridge uncovered. Repeat the process two or three more times – this is the first step to achieving amazing crackling!
- An hour before cooking, remove pork from fridge and place (rind-side up) in a large baking dish (choose a non-ceramic dish that can stand extremely high heat).
- Preheat oven to 240°C and set rack in the middle of the oven. Dry rind again with a paper towel and rub the halved lemon over the pork, squeezing very slightly as you go (another secret tip to ensure great crackling). Scatter over 1 tsp flaky sea salt. Roast, uncovered, until the rind is blistered (about 25 minutes). Remove from the oven.
- In small bowl, combine 300ml cider, Dijon mustard and a good grind of freshly ground cracked pepper. Whisk to combine. Add bayleaves, sage leaves and whole garlic cloves. Pour cider mixture into the dish around the pork (avoid getting the skin and rind wet). Add slightly more cider if required, so that the majority of the flesh is submerged in liquid but the fat and rind remain dry. Return to oven, reduce heat to 160°C and continue to roast for 1½ hours. Remove from oven. If there is an excessive amount of cooking juices, reserve a few tablespoons’ worth and discard the rest.
SLOW COOKED PORK BELLY IN CIDER GRAVY
From goodto.com
4/5 (175)Category Dinner, LunchCuisine BritishTotal Time 2 hrs 40 mins
13 SAUCES FOR PORK BELLY I CAN’T RESIST – HAPPY …
From happymuncher.com
ROASTED PORK BELLY IN CIDER - WITH APPLE …
From flawlessfood.co.uk
SLOW ROAST BELLY OF PORK WITH SPICED APPLE AND MASH
From sbs.com.au
BEST ROAST PORK BELLY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CREAMY SLOW COOKED PORK CASSEROLE - NICKY'S …
From kitchensanctuary.com
STRAIGHT FROM LONDON: THE IVY'S SLOW-ROASTED PORK …
From foodrepublic.com
SLOW ROASTED PORK BELLY — BABYMAC
From baby-mac.com
PORK BELLY WITH APPLE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SLOW-ROASTED PORK BELLY WITH CIDER AND APPLE SAUCE AND CREAMY …
From beebrecipes.co.uk
ROAST PORK BELLY WITH APPLE, SOY AND GINGER | THE COOK UP - FOOD
From sbs.com.au
SLOW ROAST PORK SHOULDER WITH MASH, CIDER AND APPLE SAUCE
From bbc.co.uk
ROAST PORK BELLY WITH APPLE CIDER GRAVY - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROASTED PORK BELLY RECIPE (JUICY & CRISPY) | KITCHN
From thekitchn.com
SLOW COOKER PORK CHOPS - TASTE OF THE FRONTIER
From kleinworthco.com
SLOW ROAST PORK WITH MASH, VICHY CARROTS AND APPLE SAUCE
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love