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

	Per Serving	Total
Calories	1754.6 kcals	7018.4 kcals
Carbohydrates	27.2 grams	108.6 grams
Fat	163.8 grams	655.1 grams
Protein	46.3 grams	185.2 grams

Cook Time

195 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

30
g

Soft Dark Brown Sugar

or to taste

Dairy

30
g

Butter

for apple sauce

50
g

Butter

for mash

110
ml

Double Cream

Fruits

1
piece

Lemon

zest only

500
g

Bramley Apples

peeled, cored, and chopped

Liquids

2
tbsp

Water

2
tbsp

Cider

Meat

1.8
kg

Pork Belly

skin scored with a sharp knife

NutsSeeds

12
piece

Sage

leaves

1
to taste

Salt Flakes

sea salt flakes

1
to taste

Black Pepper

freshly ground

1
to taste

Salt

for mash

1
to taste

Black Pepper

for mash

Vegetables

300
g

King Edward Potatoes

peeled and cut into chunks

Steps

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