ROASTED PORK BELLY WITH APPLE SAUCE

Pork belly is sliced and roasted with garlic and rosemary and gravy is made with the pan juices, white wine and beef jus. This is served with a mix of crushed new potatoes, green beans, parsley garlic and butter.

Prep:
20 minutes
Cook:
45 minutes
Serves:
2

Ingredients

2 sprigs rosemary

4 cloves garlic

600g boned belly pork sliced into 2cm thick slices

30ml extra virgin olive oil

3 Granny Smith apples, halved and cored

5g sugar

15ml lemon juice

350g new potatoes, well scrubbed, larger ones halved

200g flat beans, stalk ends cut off, beans sliced on the diagonal 2cm thick

5g curly parsley, coarsely chopped

25g butter

100ml dry white wine

125ml beef jus

Method

Preheat the oven to 200°CLine a small shallow ovenproof dish with baking paperPut the rosemary into the bottom of a small roasting dish

Squash 3 of the cloves of garlic and add them with the rosemary

Put the pork slices side by side, in the roasting dish

Drizzle the oil over them and season with salt and freshly ground black pepperPlace in the oven for 40-45 minutes, turning ocassionally, until well browned, well cooked and crispPlace the apple halves in the paper lined dish, skin sides up

Place in the oven for 20 minutes or until soft

Remove from the oven, cool, scoop the flesh out of the skin into the bowl, add a pinch of salt, the sugar and lemon juice

Mix well, this is the apple sauce. Reserve

When the pork is half cooked, put the potatoes into a saucepan well covered with salted water

Bring to the boil and simmer 20 minutes or until soft

Add the beans and boil a further 2 minutes

Drain well, add the remaining clove of garlic, finely chopped, the parsley and butter and crush the potatoes coarsely with a fork

Taste and season

Cover and reserve while you make the pork gravy

Remove the pork from the oven and place on a plate and keep warm

Remove the rosemary and garlic from the pan and pour off the fat

Place the pan over high heat and add the wine

Bring to the boil, scraping the pan with a wooden spoon and boil 30 seconds

Add the jus, mix well and boil for a few minutes or until slightly reduced and syrupy

Serve the pork with the jus mixture over it, the apple sauce on top and the potato and bean mix on the side