Slow-Cooked Pork Belly with Roasted Apple Ketchup by Theo Michaels
| Serves: 6 | Chef: Theo Michaels | Category: Pork | Course: Mains | Machine: Blender | Total time (min.): 275 |
I do love a bit of pork belly – it’s one of my favourite roasts and it’s always greeted with a cheer when I serve it in one whole piece on a board. It’s the contrast between the incredibly moist meat and the crisp shards of crackling that does it for me... and here, the pork is roasted on a bed of apples that are smashed into a rich apple ketchup.
Ingredients
- A 2-kg/4-lb. 8-oz. piece of pork belly, skin scored, ideally by your butcher
- 2 tablespoons vegetable oil
- 1 white onion, sliced
- A few sprigs of fresh rosemary
- A few sprigs of fresh thyme
- 3 fresh or dried bay leaves
- 6 cloves
- 3 garlic cloves, whole and lightly cracked
- 6 apples, halved
- 250 ml white wine
- 2 tablespoons demerara sugar
- 1 teaspoon apple cider vinegar
- Salt and freshly ground black pepper