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Roast Pork Belly with Mustard Cream and Apples

Name: Roast Pork Belly with Mustard Cream and Apples
Prep time: 1800 s
Cook time: 10800 s
Total time: 12600 s
Yield: 10
Cuisine: European,Restaurant,Global
Ingredients: 30ml Olive Oil; Salt and Pepper To Taste; 700g Pork Belly Skin Scored and Dried with Paper Towel; 1 Onion Peeled and Finely Chopped; 2 Stalks Celery Finely Chopped; Handful Fresh Thyme Leaves; Handful Fresh Sage Leaves Chopped; 3 Cloves Garlic Peeled and Minced; 250ml Apple Juice; 5 Red/Pink Apples; 1 Tin (290g) NESTLÉ Dessert & Cooking Cream; 15ml Whole Grain Mustard; Handful Fresh Thyme Leaves; Salt and Pepper To Taste

170'

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Succulent and tender pork belly is roasted to perfection, creating a crispy golden exterior that gives way to melt-in-your-mouth goodness.

Family Meals

Dinner

Lunch

Ingredients

Servings

- 10 Portions +

Olive Oil

30ml Olive Oil

Salt and Pepper

Salt and Pepper, To Taste

Pork, fresh, belly, raw

700g Pork Belly, Skin Scored and Dried with Paper Towel

Onions, Raw

1 Onion, Peeled and Finely Chopped

Celery, Raw

2 Stalks Celery, Finely Chopped

Thyme, Fresh

Handful Fresh Thyme Leaves

Fresh Sage Leaves

Handful Fresh Sage Leaves, Chopped

Garlic, Raw

3 Cloves Garlic, Peeled and Minced

Apple juice, canned or bottled, unsweetened, with added ascorbic acid

250ml Apple Juice

Apples, raw, with skin

5 Red/Pink Apples

Nestle Dessert & Cooking Cream

1 Tin (290g) NESTLÉ Dessert & Cooking Cream

Whole grain mustard

15ml Whole Grain Mustard

Thyme, Fresh

Handful Fresh Thyme Leaves

Salt and Pepper

Salt and Pepper, To Taste

Average price

ZAR

Roast Pork Belly with Mustard Cream and Apples

Nutritional Facts

26%

Daily Value

520

Kcal/serving

Nutri value

Go to instructions

Instructions

5 Steps

210'

Total

30'

Preparation

180'

Cooking

Waiting

Step by step

1 of 5

45'

STEP 1

Preheat the oven to 250 Degrees Celsius. Place the pork belly in a large roasting dish, skin-side up, in the very hot oven and allow the crackling to crisp up, about 45 minutes (or longer, keep an eye on it and only remove once all of the skin is crispy). Once crispy, remove from oven

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2 of 5

20'

STEP 2

Heat the olive oil in a pot and add the onion, celery, thyme leaves and sage. Fry until the onions are soft and translucent, about 10 minutes. Add the garlic, apple juice and chicken stock and cook for a further 10 minutes on a high heat until the liquid reduces by ha

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3 of 5

90'

STEP 3

Pour the onion and liquid mixture from the pot to the dish to surround the pork belly (avoiding the crispy crackling). Add the whole apples around the pork and roast, uncovered, in the oven for about 1 hour 30 minutes or until the pork is very tender

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4 of 5

10'

STEP 4

Make the mustard cream by adding all ingredients to a pot and bringing to a boil, then remove from heat. Stir in 100ml of the juices from the pork’s roasting dish for additional flavour

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5 of 5

STEP 5

Serve the pork belly with the mustard cream and apples.

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