You will need…
FOR THE ROAST - 2 kg pork belly (depending on how many people you plan to feed) - 3 tbsp salt
FOR THE GRAVY - 3 tbsp olive oil - 4 pork ribs - 2 onions, chopped - 2 carrots, chopped in big chunks - 1 litre chicken stock - 8 black peppercorns - fresh bay leaves - fresh thyme
FOR THE SAUCE - 1 litre milk - 1⁄2 onion - cloves (around 5) - 2 apples - 1 cinnamon stick - 150 gr breadcrumb - 100 gr butter - 3 tsp cinnamon
- Place the pork belly in a tray.
- Dry the meat as well as you can with a paper towel and then rub in salt.
- Ideally, you would let it stay in the fridge overnight, but if you don’t have enough time, set it aside for at least one hour.
- Roast the pork belly for 30 minutes at 250°C, before turning the oven down to 150°C and roasting for another 90 minutes
- Heat the oil in a saucepan. Add the pork ribs and fry for 5 minutes or until caramelised.
- Remove the ribs from the pan and add in the onions and carrots.
- Pour over the stock and bring to a boil. Try to scrape in all the burnt bits from the bottom of the pan.
- When the mixture starts boiling, add the ribs back in. Add the peppercorn, bay leaves and thyme. Continue simmering for 1½ hours.
- Remove the meat form the ribs and return in into the gravy mixture
APPLE BREAD SAUCE
- Heat the milk in a saucepan. Add the onions and the cloves. Add one of the apples and the cinnamon stick.
- As the milk starts boiling (bubbling), turn the heat off and let infuse.
- Once infused, remove the apple, onion, cloves and cinnamon stick.
- Add the breadcrumbs and butter to the infused milk. Reheat. Add the grated remaining apples and stir in the cinnamon