Pork Belly flavoured with Paprika and Fennel with Cider Grav recipe
ingredients
1/4 of a pork belly
2 tbsp sweet smoked paprika (la chinnata)
2 tbsp fennel seeds
salt and freshly ground black pepper
1 onion, sliced
1 stick of celery, cut into batons
1 carrot, cut into batons
4 cloves garlic, crushed
500 ml (16 fl oz) dry cider
2 tbsp sweet smoked paprika (la chinnata)
2 tbsp fennel seeds
salt and freshly ground black pepper
1 onion, sliced
1 stick of celery, cut into batons
1 carrot, cut into batons
4 cloves garlic, crushed
500 ml (16 fl oz) dry cider
method
1. Score the pork fat in long strips.
2. Rub the fennel seeds and paprika into the fat along with salt and pepper. Let the pork rest at room temperature.
3. Arrange the onion, carrot and celery with the garlic on a deep tray. Lay the pork on the vegetables and pour the cider into the tray.
4. Cover with double thickness of foil and slow roast for 2 hours at 180°C/350°F/Gas 4.
5. Remove the foil and continue to cook for another 40 minutes.
6. Remove from the oven and let rest.
7. Serve on champ with the pan drippings (fat removed), buttery fried apples and the vegetables.
2. Rub the fennel seeds and paprika into the fat along with salt and pepper. Let the pork rest at room temperature.
3. Arrange the onion, carrot and celery with the garlic on a deep tray. Lay the pork on the vegetables and pour the cider into the tray.
4. Cover with double thickness of foil and slow roast for 2 hours at 180°C/350°F/Gas 4.
5. Remove the foil and continue to cook for another 40 minutes.
6. Remove from the oven and let rest.
7. Serve on champ with the pan drippings (fat removed), buttery fried apples and the vegetables.
serving amount
serves 2
rate this recipe
8.6
out of 10
13 users have helped to rate this recipe.
|
2 comments
| ||||||
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
