Ed Baines shows us how to make a delicious pork belly with apple sauce.
Ingredients
- 2 kg4½ lb free-range male pork belly
- 1 whole lemon
- 25 g1 oz Malden sea salt
- 10 g¼ oz ground black pepper
- 1 good sprig of sage
- For the apple sauce:
- 1 kg2¼ lb bramley apples
- 85 g3 oz butter
- 30 ml1 fl oz cider vinegar
- Zest of one orange
- Pinch of salt
- 1 tbsp sugar
Method: How to make Ed Baines' pork belly
Preheat oven to 220C.
Line a deep-sided roasting tray with foil and place over metal rack/trivet.
Slice the pork skin with a sharp knife through to the fat at 2cm spaces all along the belly. Season the meat side with a little salt and pepper and squeeze lemon juice onto the skin. Sprinkle on the salt and place the belly on to grease-proof paper. Tuck the sage sprigs evenly under the belly.
Put the pork into the oven and cook at full heat for 45 minutes. Then turn the oven down to 160C and cook for a further 3 hours
To make the apple sauce:
Peel and chop the apples and add to a pan with all the other ingredients.
Bring the mixture to the boil, turn down the heat and cook slowly for 20 minutes. Mash till almost smooth.
Serve the pork and apple sauce with with mustard seed mash, buttered carrots and gravy.
