Slow-Roasted Pork Belly with Cider and Apple Sauce and Creamy Mash

Slow-roasted pork seasoned with sage and lemon, served with homemade cider apple sauce and smooth, buttery mashed potatoes.

Pork Main Course Roast Pork Belly Mashed Potatoes Apple Sauce

Estimated Nutrition

Calories

1754.6

kcal / serving

7018.4 kcal total

Carbs

27.2g

per serving

108.6 g total

Fat

163.8g

per serving

655.1 g total

Protein

46.3g

per serving

185.2 g total

Cook Time

195

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Soft Dark Brown Sugar

or to taste

Dairy

Butter

for apple sauce

Butter

for mash

110

Double Cream

Fruits

piece

Lemon

zest only

500

Bramley Apple

peeled, cored, and chopped

Liquids

tbsp

Water

tbsp

Cider

Meat

1.8

Pork Belly

skin scored with a sharp knife

NutsSeeds

piece

Sage

leaves

to taste

Salt Flakes

sea salt flakes

to taste

Black Pepper

freshly ground

to taste

Salt

for mash

to taste

Black Pepper

for mash

Vegetables

300

King Edward Potatoes

peeled and cut into chunks

Method

Slice the pork and serve alongside the mash and apple sauce.

Preheat the oven to 200°C.

Rub the pork with sage leaves, lemon zest, salt, and pepper.

Roast the pork skin-side up on a wire rack over a tin for one hour.

Reduce the heat to 180°C and roast for another two hours.

Boil apples, butter, water, and cider for 5 minutes then puree with sugar.

Boil potatoes in salted water for 15 minutes or until tender.

Drain and warm potatoes to remove moisture before mashing with butter and cream.

Season the mash with salt and pepper and keep warm.