Poitrine de porc rôtie au cidre

Ingrédients

• 1.1 Kg Pork Belly (deboned)
• 1 tbsp Fennel Seeds
• 1 Lemon (Zest only )
• 4 Springs Thyme (Leaves only )
• 1 tbsp Gia Garlic Puree (6 Cloves of Garlic crushed)
• 500 ml (2 cups) Apple cider (We used a bottle of Bulmers )
• 1 tbsp Olive Oil
• Salt & Pepper
• 1 Bramley Apple (Chopped into chunks)
• 1-2 Cinnamon sticks (or 1 tsp of cinnamon)
• 2 tbsp flour
• 500 ml (2 cups) Chicken stock

Préparation

1. 1

   Skin: Remove the thin layer of skin off the pork belly joint using a sharp knife. Leaving behind as much of the fat layer as you can.

2. 2

   Season: Once the skin is removed turn over so the meat side is facing up.Spread garlic puree over pork belly meat, followed by black pepper.Next, sprinkle fennel seeds, thyme leaves and lemon zest.

3. 3

   Tie: Roll pork belly joint up lengthways, use 6 strands of cooking string to tie it up in 2-3 inch intervals

4. 4

   Rub: Place pork in an oven dish, add olive oil and rub all over the pork. Season with salt & pepper.Cook uncovered at 190°C/375F for 30 minutes

5. 5

   Add: Remove from oven, reduce the oven temperature to 160°C/325FAdd chunks of apple around pork, then pour cider all over the pork belly joint. Add a couple of cinnamon sticks in and return to the oven uncovered for 1hr 25min

6. 6

   Check the pork at 1hr, if it is browning to much add foil over it for the final 25 minutes.

7. 7

   Remove: When finished remove from oven, use a ladle to pour the juices over the top of the cooked pork.Remove the Pork Belly Roll from the cooking juices and cover in foil, leave to rest for 10 minutes whilst you prepare the gravy.

8. 8

   --- Apple Cider Gravy- Use the cider, apple and pork cooking juices to create your gravy. We used all the juices for a rich sweet gravy, use ½ if you don't want it so sweet? ---

9. 9

   Mash the apple into the juices, pour into a pan. Mix flour with warm water to create a paste (to prevent lumps) then add to the sauce.

10. 10

    Stock: Now add Chicken stock, start with 350ml (1 ½ cups) and stir whilst bringing to boil. Check consistency and add more stock until at your desired gravy texture.

11. 11

    Serve: You are ready to carve the pork and serve up with your usual roast dinner sides, Roast Potatoes, Vegetables, Yorkshire puddings, stuffing and of course, your Apple Cider Gravy.