Roast Pork Belly with Shrimp-and-Apple Sauce

Succulent roasted pork belly paired with a unique surf-and-turf sauce featuring shrimps, diced apples, cream, and fresh herbs.

Pork Seafood Main Course Gluten Free Roast

Estimated Nutrition

Calories

1208.9

kcal / serving

4835.6 kcal total

Carbs

16.4g

per serving

65.5 g total

Fat

99.6g

per serving

398.2 g total

Protein

60.6g

per serving

242.4 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Baby Capers

drained

Dairy

Double Cream

a splash

Butter

one knob

Fruits

piece

Bramley Apple

peeled, cored, and diced

Liquids

100

Apple Juice

Meat

1.2

Pork Belly

boneless, approx 1.2kg

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

0.5

tbsp

Sage

chopped fresh

tbsp

Flat leaf Parsley

chopped fresh

Seafood

500

Shrimp

peeled and blanched

Vegetables

0.5

piece

Shallot

peeled and finely diced

portion

Mashed Potato

to serve

portion

Summer Cabbage

steamed, to serve

Method

Serve pork slices with sauce, mashed potatoes, and steamed cabbage.

Preheat the oven to 190°C.

Carve the rested pork into thick slices.

Combine the diced apple, shrimps, herbs, cream, and butter into the reduction.

Sauté shallots in the roasting tray juices, then add capers and apple juice to reduce into a sauce.

Roast the pork for two hours until tender, then remove to a warm plate to rest.

Place the pork skin-side up on a rack, stab the skin, and season with salt and pepper.