Whisky, sage and maple pork belly with buttery caramelised apples – Food & Home Magazine
Long and slow cooking makes this pork belly an absolute taste sensation, perfectly paired with sweet and savoury flavours of sage and buttery apples.
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Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving platter
Ingredients
- <h3>PORK BELLY</h3>
- olive oil, to drizzle
- 600 700g pork belly, skin scored
- salt and freshly ground black pepper, to season
- 2 tbsp butter
- 2 tsp fennel seeds
- 1 tsp dried chilli flakes
- 1 onion, peeled and finely diced
- 2 celery stalks, finely diced
- 5 garlic cloves, peeled
- handful fresh thyme
- 660ml/2 bottles cider
- 3 tbsp maple syrup
- <h3>CARAMELISED APPLES</h3>
- handful fresh sage leaves
- 1 tbsp butter
- 6 Golden Delicious apples, peeled and cut into cubes pinch salt
- <h3>WHISKY SAUCE</h3>
- 1 celery stalk, finely diced
- handful fresh sage, chopped
- 2 garlic cloves, peeled and minced
- 60ml (¼ cup) whisky
- 90ml fresh cream
- salt
- freshly ground black pepper
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