Pork belly served with grape and apple jelly – Food & Home Magazine
TO DRINK: Waterford Estate Sauvignon Blanc’s natural acidity will neutralise the richness of the pork belly.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.foodandhome.co.za.
Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Butcher's twine
- Roasting pan
- Baster
- Kitchen scale
- Measuring cup
- Oven
- Stove
- Pot
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Aluminum foil
- Pastry brush
Ingredients
- JELLY
- 500g black grapes
- 1 apple, chopped
- juice of ½ lemon
- 100g sugar
- 1kg rolled pork belly
- 50ml fresh flat-leaf parsley, finely chopped
- 50ml fresh coriander, finely chopped
- 1 garlic clove, finely chopped
- freshly ground black pepper, to taste
- 200g broccoli, blanched
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Whisky, sage and maple pork belly with buttery caramelised apples – Food & Home Magazine
foodandhome.co.za
Pork Belly with Apple Cider Gravy
sodelicious.recipes
Slow Roasted Pork Belly with Apple Cider Glaze | The BBQ Barn
jkbbq.com.au
Pork roast with cranberry caramelised green apples and sage – Food & Home Magazine
foodandhome.co.za
Pulled pork belly – Food & Home Magazine
foodandhome.co.za
Mark Aisthorpe's braised pork belly and apple sauce recipe
lovefood.com
Crispy Pressed Pork Belly with Apple Puree and Pickled Vegetables
sunporkfreshfoods.com.au
Roast pork belly with cider & mustard cream sauce - Helen Browning’s Organics
helenbrowningsorganic.co.uk