A Roast Pork Belly Recipe that is extremely easy to prepare from Marco Pierre White with a Creamy Apple & Cider gravy with a dash of brandy.
Marco hands out a few good tips for roasting a belly of pork, especially with regards to browning the skin and what he calls bringing the heat into the pork belly.
Start it in a cold pan and the bring the heat into it, this helps with the crackling and the cooking.
Marco’s three golden rules for Belly of Pork are:
1. Make sure the pork belly is bone on.
2. Score it.
3. Skin side down, bring the heat into the meat.
Preheat the oven to 160°C, the perfect temperature for a great crackling.
|For the Gravy|
|Double Thick Cream||100||ml|
|Pork Stock Cube||1/4|
1 . Preheat the oven to 160°C
2 . Score the skin and drizzle with oil
3 . Pour a little olive oil into the roasting tray
4 . Place the pork belly in the pan and turn on the heat, on the stove, bringing the heat into it.
5 . Once the skin has browned, turn it in the roasting tray and pop into the oven at 160°C for 1 1/2 hours
For the Cream Sauce Gravy
1 . Pour the cider into a frying pan and reduce to a syrup
2 . Pour in the apple juice and reduce, be careful not to caramelise it
3 . Pour in the juices from the roast
4 . Pour in the cream and stir
5 . Season with the stock cube or a pinch of salt
6 . Finally a dash of brandy
7 . Taste and season wit salt & pepper
8 . Add a teaspoon or two of cornflour to thicken up the sauce.
9 . Serve with crusty bread and garnish with parsley.