Pork Belly with Apple Cider Gravy
Pork belly can be tricky to get the crackle just right, but this recipe will help you get there! The flavours in this are absolutely delicious and it can be served as a main meal with some of the delicious vegetable sides we have in this issue. You can prepare them while the pork is in the oven, and before cooking the gravy. Please be mindful that oven temperatures can vary greatly, so really keep an eye on your crackle and adjust the timing to suit your oven.
No: Gluten / Dairy / Egg / Nuts
Preparation Time 45 minutes plus marinating time
Cooking Time Approx. 1 hour 30 minutes
Serves 4-6 as a main, depending on weight of pork belly
Cannot be frozen
- dried fennel - 1 Tbsp, seeds
- caraway seeds - 2 tsp
- salt - 25g, rock
- garlic cloves - 4
- apple cider vinegar - 35g
- olive oil - 25g
- pork belly - 1000-1500g - ask your butcher to score the fat layer
- apple cider - 330ml
- water - 500g
- fresh fennel - 1 medium bulb
- plain flour - 1 Tbsp, GF (*can use normal flour)
- salt - to taste
- pepper - to taste
- Add fennel seeds (1 Tbsp), and caraway seeds (2 tsp) to the bowl.
- Program 3 minutes / 110C* / Stirring Speed (until fragrant).
- Program 1 minute / Speed 10.
- Add rock salt (25g). Speed 8 / 8 seconds.
- Add garlic cloves (4). Speed 8 / 5 seconds. Scrape down sides.
- Add vinegar (35g) and oil (25g). Speed 4 / 10 seconds.
- Rub half of the marinade all over the pork belly (1000-1500g) (including in between the scored segments). Reserve the other half of the marinade in a container for later.
- Put in a tight fitting bowl and cover with clingwrap. Leave for a few hours or overnight if you are able. (We have tested without marinating and it is still delicious!)
- Put the pork belly into the steaming attachment lower dish. Put the lid on.
- Fill the bowl with water to the first line (500g). Set steaming attachment in place. Program 25 minutes / Steaming Temperature / Speed 2.
- While steaming, preheat oven to 160C.
- Once the pork has finished steaming (it should be all puffed up), transfer it to ovenproof dish.
- Cover the fat (including between the scored sections) with the remaining marinade.
- Pour the cider (330ml) into the dish so it is around the meaty part of the pork belly.
- Quarter the fennel bulb (1) and place in the cider, around the meat.
- Transfer to the oven. Keep on 160C for 45 minutes, at which point the salt on the fat is starting to crisp, but the skin still springs if you prod it with a knife.
- Increase temperature to 200C for 30 minutes. At this point the top of the fat should start to crisp, without noticing much of a browning to the fat.
- Increase temperature to 240C for 15 minutes, watching until it is perfectly browned and crispy.
- Remove from oven and from the ovenproof dish, and cover with aluminium foil.
- To make the gravy, strain the liquid into the bowl and add the flour (1Tbsp).
- Program 6 minutes / 100C / Speed 4. Season well with salt and pepper to taste.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.