MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roast Pork Belly w/Caramelised Apples
Categories: Pork, Fruits, Herbs, Booze
Yield: 8 servings

2 1/4 kg (5 lb) piece boneless pork
- belly
1 Bulb garlic; halved
2 Sprigs fresh thyme
1 tb Tablespoon vegetable oil
2 ts Coarse cooking salt

MMMMM---------------------CARAMELISED APPLES--------------------------
1/2 c (110 g) caster sugar
1/2 c (125 mL) Calvados (apple
- brandy)
20 g (4 ts) butter
4 sm (440 g) apples; peeled,
- halved, cored

MMMMM------------------------CIDER SAUCE-----------------------------
1 tb Olive oil
3 (75 g/2 1/2 oz) French
- shallots; sliced thin
3 cl Garlic; sliced thin
1 Sprig fresh thyme
3 c (750 mL) dry apple cider
1 Chicken stock cube;
- crumbled
50 g (2 tb) chilled butter;
- chopped
1 tb Fine chopped fresh flat-leaf
- parsley

Set the oven @ 140┬║C/280┬║F (120┬║C/50┬║F fan-forced).
Using a small sharp knife (or a Stanley knife), score
the pork rind.

Place garlic and thyme in the base of a medium baking
dish. Season the pork flesh with salt and freshly ground
black pepper. Place pork, rind-side up, on garlic
mixture. Add enough boiling water to the baking dish to
almost cover pork (try not to cover rind). Place a sheet
of baking paper over pork. Cover dish tightly with foil,
ensuring it is completely sealed. Roast for 4 hours (the
pork should be starting to fall apart).

Remove pork from the baking dish; discard liquid. Cool
pork to room temperature, keeping it covered with baking
paper and foil (refrigerate overnight, if desired).

Set oven @ 220┬║C/425┬║F (200┬║C/400┬║F fan-forced).

Cut pork into 8 equal pieces. Place pork on a
baking-paper lined oven tray. Rub the rind with oil and
coarse cooking salt. Roast for about 30 minutes or until
the rind is crisp and browned.

Place sugar in a medium frying pan over medium-high
heat. Cook, without stirring, until sugar turns a dark
caramel colour. Add calvados and flambe; (be very
careful, this will flame). Simmer, uncovered, for about
1 minute, then add butter and apples; stir to coat the
apples in butter mixture. Cook, covered loosely, for
about 8-10 minutes, turning apples occasionally until
just tender.

Heat oil in a medium saucepan over medium heat. Cook
shallots, garlic and thyme for about 3-4 minutes or
until tender. Add cider and bring to the boil. Boil for
5 minutes or until liquid is reduced to 1 cup. Add stock
cube; simmer for 2 minutes. Remove from heat. Strain
mixture through a fine sieve over a bowl; discard
solids. Return cider to the pan over low heat. Gradually
whisk in butter (piece by piece) until shiny and
thickened slightly. Stir in parsley.

RECIPE FROM: https://www.womensweeklyfood.com.au

Uncle Dirty Dave's Archives

MMMMM

... Domino's Bread Bowl Pasta because twice the carbs is better.

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