The Hairy Bikers' roast belly of pork recipe
The Hairy Bikers' roast belly of pork is cooked with sage and apple for extra flavour.
Tip: when the pork is cooked, you may want to flash it under the grill to get the crackling very crisp.
Ingredients
- 1.5 kg pork belly off the bone, deeply scored
- 2 tbsp fresh thyme leaves, finely chopped
- 2 tsp sea salt flakes
- 1 tsp coarsely ground black pepper, plus extra to season
- 3 medium apples, peeled, quartered, cored and cut into thick slices
- 2 medium onions, sliced
- 1 good handful of fresh sage leaves
- 2 tsp plain (all-purpose) flour
- 200 ml cider
- 1 pinch of freshly ground black pepper
- 3.3 lbs pork belly off the bone, deeply scored
- 2 tbsp fresh thyme leaves, finely chopped
- 2 tsp sea salt flakes
- 1 tsp coarsely ground black pepper, plus extra to season
- 3 medium apples, peeled, quartered, cored and cut into thick slices
- 2 medium onions, sliced
- 1 good handful of fresh sage leaves
- 2 tsp plain (all-purpose) flour
- 7 fl oz cider
- 1 pinch of freshly ground black pepper
- 3.3 lbs pork belly off the bone, deeply scored
- 2 tbsp fresh thyme leaves, finely chopped
- 2 tsp sea salt flakes
- 1 tsp coarsely ground black pepper, plus extra to season
- 3 medium apples, peeled, quartered, cored and cut into thick slices
- 2 medium onions, sliced
- 1 good handful of fresh sage leaves
- 2 tsp plain (all-purpose) flour
- 0.8 cup cider
- 1 pinch of freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Pork
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 155 mins
- Serves: 4
Step-by-step
- Preheat the oven to 240°C/475°F/gas mark 9. Place the pork on a board and pat the rind dry with kitchen paper if it feels at all damp. Mix the thyme with the salt and pepper and rub this seasoning mixture into the pork rind and the underside of the pork.
- Place the pork in a sturdy roasting tin or flameproof baking tray and roast for 25-30 minutes. This will give the rind a chance to bubble and become really crisp. Turn the oven down to 180°C/350°F/gas mark 4 and continue roasting for another hour.
- Toss the apples with the onions, whole sage leaves and a few twists of black pepper. Make a compact pile in the centre of a clean, smallish roasting tin. When ready, remove the pork from the oven and place it on top of the apples and onions, keeping the apple and onion pieces snugly underneath the meat so they don't burn. Keep the first roasting tin to one side because you'll need the cooking juices to make the gravy. Return the pork to the oven and cook for a further hour until the meat is really succulent and tender.
- Take the first roasting tin, skim off any fat from the cooking juices and place the tin over a medium heat. Stir in the flour and cook for a minute or so, stirring constantly. Gradually stir in the cider and 100ml/3.3fl oz of water and bring to a simmer. Cook for 3-4 minutes, while stirring. Strain through a sieve into a small saucepan and season to taste. Set aside.
- When the pork is cooked, transfer it to a carving board. Scoop up the apple and onion with a large spoon and place in a warmed serving bowl. Reheat the cider gravy until bubbling and cut the pork into thick slices. Serve the pork and crackling with the apple and sage and the hot gravy.
Taken from Mums Still Know Best: The Hairy Bikers' Best-Loved Recipes. Main image: Angelika Heine/Shutterstock.
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Most Recent
Comments
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@christopherbrown (Chris) #callmechris Thanks Boomer! Keep on showing them how the British know best! Even better than the Indians with their own cuisine! Keep loving them ‘generally’! 😊
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Absolutely excellent. I used French cider and it is just 2% and not sweet at all, so the gravy was not as I think it should have been; I sweetened it with a little honey which made all the difference. I have lived in France now for 15 years, love the French "generally" but became tired of hearing all the time, "The British have no cuisine" so I taught myself to cook. I have cooked for them for years now and they are always very surprised and always clear the dinner table, even when I present a supper of Indian cuisine which I love cooking. Our diets these days are mostly fat free, but in the country here in the south west they eat everything, so the next supper I cook, it's "Roasted Belly Pork" Hairy Biker's style. They will love it. A great recipe, thanks.
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Excellent we have a freezer with plenty of belly pork from our own pigs and we were only yesterday speaking of what we should do with it. For once a hairy bikers recipe whose ingredients don't cover two sides of A4 closely ruled pages. It's on our list now
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05 February 2020