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.

Riverbank Roast: Slow-roasted Dorset Pork Belly With Apple And Cider Gravy

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

  1. Preheat the oven to 220°C.
  2. Score the pork belly skin and rub with olive oil, salt, and pepper.
  3. Place the onions, garlic, and apples in a roasting tin and place the pork on top.
  4. Pour the cider and stock around the pork, then drizzle the honey over the pork.
  5. Cover the tin with foil and roast for 30 minutes, then reduce the heat to 160°C and roast for 2.5 hours.
  6. Remove the foil and roast for a further 30 minutes until the skin is crispy.
  7. Transfer the pork to a serving platter and let it rest while making the gravy.
  8. Strain the cooking juices into a saucepan, skimming off any fat.
  9. 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