Tuesday, 29 December 2015
Posted by janejudy at 10:32 AM
This is a lovely easy one pot dish, you will get fantastic soft meat and a great sauce as well – it makes a great change for Sunday lunch.
This is a lovely easy one pot dish, you will get fantastic soft meat and a great sauce as well – it makes a great change for Sunday lunch. If you want a piece of crackling then sprinkle a little salt over the skin, cut into small pieces and roast separately on a shallow tray until lovely and crisp.
850g / 1lb 12oz piece of boneless, pork belly
2 tablespoons oil (any type will do)
100g / 3 ½ oz chorizo or any spicy sausage, roughly chopped (optional)
4 large celery sticks, finely chopped
2 large onions, very finely chopped
1 large Bramley apple, peeled, cored and finely chopped
6 garlic cloves, finely chopped
a small handful fresh sage leaves chopped
300ml / 1/2 pint glass dry cider
150ml / 1/4 pint well-flavoured pork or chicken stock
1/2 tbsp worcestershire sauce
Cornflour or thickening granules to finish
salt and freshly ground black pepper
Preheat the oven to 180°C/Fan 160C/Gas 4.
Take off the pork skin and cut into pieces or strips. Place on a baking sheet and sprinkle with salt. Season the pork belly well with salt and pepper.
Heat the oil in a deep, ovenproof pan with a tight-fitting lid on the hob, add the chorizo, if using, and cook until the fat starts to run.
Add the pork belly and brown well on both sides, then carefully remove from the pan, leaving the chorizo.
Add the vegetables, apple, garlic and sage to the pan and top with the pork, then pour in the cider, worcestershire sauce and stock. Bring to the boil and cover with the lid.
Cook in the oven for 2 hours or until the pork is soft and well cooked – but do not overcook! Add the skin to the oven for 1 1/2 hours.
Remove the pork from the pan and carefully slice into 4. Gently mash the veg and apples with the gravy and juices in the pan add thickening granules or 1/2 tbsp cornflour mixed with cold water and cook on the hob until thickened slightly. Serve with the pork and crackling.
To get ahead: You can completely cook the dish up to a day ahead and reheat carefully.
To freeze: Not suitable