Roast Pork Belly With Apple Salad & Gravy
Preparation time is 4hours 25minutes
Cook time is 2hours 15minutes
Total time is 6hours 40minutes
Serve is for 6 people
Estimated cost per serve is 10.94 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 1L Campbell’s Real Stock Chicken
- 1.50kilograms pork belly
- 1/4 cup extra virgin olive oil
- 1 brown onion, halved, thickly sliced
- 4 garlic cloves
- 2 dried bay leaves
- 1/3 cup apple cider vinegar
- 1tablespoons sea salt flakes
- 35grams unsalted butter, chopped
- 2tablespoons plain flour
- 200grams leafy salad mix
- 2 pink lady apples, halved,thinly sliced
Nutrition per serving
6130kJ / 1470Cal
6130 Kilojoules or 1470 Calories
70% of daily energy intake*
Protein
26.7grams
Fat
147grams
Carbs
14.2grams
Sugars
10.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Whether you use it as a braising liquid, turn it into a gravy or both, Campbell’s Real Stock will add wow-factor to your Christmas cooking.
Method
Step 1 of 5
Remove pork from packaging. Pat rind dry with a paper towel. Refrigerate, uncovered, for 4 hours or overnight, if time permits.
Step 2 of 5
Preheat oven to 180°C/160°C fan-forced. Heat 1 tbs oil in a 26 x 36cm flameproof roasting pan over medium-high heat. Cook pork, rind-side up, for 5 minutes or until browned. Transfer to a plate. Add onion, garlic and bay leaves to pan. Cook, stirring, for 3 minutes or until onion is lightly browned. Add half of the vinegar. Stir to combine, scraping base of pan. Add stock and bring to the boil over high heat.
Step 3 of 5
Meanwhile, sprinkle rind with salt. Place pork, rind-side up, in pan (rind should not be submerged). Bake for 1 hour 30 minutes or until pork is tender. Increase oven to 230°C/210°C fan-forced. Bake for 30 minutes or until pork is cooked through and rind is golden and crisp. Transfer to a plate, cover with foil and rest for 5 minutes.
Step 4 of 5
Meanwhile, skim fat from surface of stock mixture, then strain into a large heatproof jug. Discard solids. Heat butter in same pan over medium-high heat. Add flour and cook, stirring, for 1 minute or until bubbling. Gradually stir in stock mixture until smooth and combined. Bring to the boil. Stir in
1 tbs of the remaining vinegar.
Step 5 of 5
Combine salad mix, apple, remaining vinegar and oil in a large bowl. Serve pork sliced with salad and gravy.
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