Riverbank Roast: Slow-roasted Dorset Pork Belly With Apple And Cider Gravy
Indulge in the flavors of Dorset with this delicious Riverbank Roast: Slow-Roasted Dorset Pork Belly with Apple and Cider Gravy. This traditional dish is perfect for a cozy family dinner or a special gathering with friends.
Ingredients
- 1.5 kg Dorset pork belly, skin on
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tsp black pepper
- 2 onions, sliced
- 4 garlic cloves, crushed
- 2 apples, cored and sliced
- 500ml dry cider
- 500ml chicken or vegetable stock
- 2 tbsp honey
Instructions
- Preheat the oven to 220°C.
- Score the pork belly skin and rub with olive oil, salt, and pepper.
- Place the onions, garlic, and apples in a roasting tin and place the pork on top.
- Pour the cider and stock around the pork, then drizzle the honey over the pork.
- Cover the tin with foil and roast for 30 minutes, then reduce the heat to 160°C and roast for 2.5 hours.
- Remove the foil and roast for a further 30 minutes until the skin is crispy.
- Transfer the pork to a serving platter and let it rest while making the gravy.
- Strain the cooking juices into a saucepan, skimming off any fat.
- Simmer the gravy until it thickens, then serve with the pork.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Roasting tin Foil Serving platter
Tools
Sharp knife Measuring spoons Saucepan
Serving suggestions
Serve the Riverbank Roast with creamy mashed potatoes and steamed greens for a complete meal.
Tips & tricks
For extra crispy skin, you can finish the pork under a hot grill for a few minutes after roasting.
Cost
$25