Crispy Roast Pork Belly Slices Recipe
Simply roast pork belly slices or belly draft, as I knew it growing up, would have been a wonderful frugal treat that I still adore today. I have bundled it with a wonderfully simple cider, Bramley apple and mustard sauce!
Servings 2 Servings
Calories 865kcal
Ingredients
- 4 Slices Pork Belly Slices 125-150g each (4-5oz)
- 1 teaspoon Coarse Sea Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Fennel Seeds
For the Cider Sauce:
- 500 ml Dry Cider 2 Cups
- 2 Sprigs Fresh Thyme
- 175 ml Chicken Stock ¾ Cup
- 3 tablespoon Smooth Bramley Apple Sauce
- 1 tablespoon Dijon Mustard
- 2 teaspoon Cornflour (cornstarch in the US)
- 2 teaspoon Water
- Salt if Required
Instructions
- Dry the pork well on kitchen paper and try to leave it out of the packaging in the fridge overnight to dry out the skin.
- Add the coarse sea salt, fennel seeds and black pepper to a pestle and mortar or spice grinder and crush to a fairly fine mix.
- Place the pork on a roasting tray and season both sides with the salt and pepper mix. Be sure to try to rub the mix all over the pork.Cook at 200°C or 400°F for 30 minutes and then flip the oven over to fan mode for a final 5-7 minutes to crisp them up.
- Whilst the pork is cooking, pour the cider into a 15cm or 6" saucepan and add the thyme, boil it over a very high heat until it has reduced by around a half to two-thirds.
- Add the chicken stock, stir in the Bramley apple sauce and Dijon mustard, then stir to combine, reduce the heat to medium-low and then simmer until the pork is ready to be served. Now is a good time to have a taste and add salt as required.
- Just before you serve the dish, mix together the cornflour and water in a small bowl and stir it into the sauce and cook until it thickens.Then serve.
Video
Nutrition
Serving: 1 | Calories: 865kcal | Carbohydrates: 26g | Protein: 55g | Fat: 50g | Saturated Fat: 18g | Polyunsaturated Fat: 30g | Cholesterol: 192mg | Sodium: 2006mg | Fiber: 1g | Sugar: 20g
