APPLE CIDER PORK ROAST RECIPES
SLOW ROASTED PORK BELLY WITH APPLE CIDER GLAZE | PORK ...
This is the perfect pork belly; soft, tender, juicy meat, fat rendered and of course mouth-watering crunchy crackle. Served with a simple sour, sweet and tangy apple cider reduction; perfect for entertaining or a lavish night in.
Provided by Laura Romeo - Weber Grill Expert
Categories Pork
Total Time 5 hours 20 minutes
Prep Time 20 minutes
Cook Time 5 hours
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals. Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating of salt.
- While the pork belly is cooking, make the Apple Cider Reduction. In a saucepan on a stove top or on a side burner of a barbecue, boil the apple cider, apple cider vinegar and brown sugar together for 45 minutes, or until it has reduced to a syrup, stirring as needed. Best served warm.
- Slice the pork belly and serve with the Apple Cider Reduction.
Nutrition Facts : Calories calories
APPLE CIDER PORK CHOPS RECIPE: HOW TO MAKE IT
These apple cider pork chops are a must for fall family dinners. I serve them with buttered egg noodles to soak up more of that delicious sauce. The recipe is easy to double when company pops in. —Debiana Casterline, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides., Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes., In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.
Nutrition Facts : Calories 301 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 210mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 33g protein. Diabetic exchanges 4 lean meat
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ROAST PORK WITH CRACKLING RECIPE - BBC GOOD FOOD
This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner, Main course
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Calories 562 calories per serving
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner, Main course
Cuisine British
Calories 562 calories per serving
- Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.
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PERFECT PORK BELLY | JAMIE OLIVER ROAST PORK RECIPES
This is a beautiful basic recipe that gives you melt-in-your mouth juicy pork belly with incredible crackling – and it works every time. Carve it up for a mighty roast, or continue slow-cooking until it’s soft enough to pull with two forks. Massive smiles guaranteed.
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 508 calories per serving
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 508 calories per serving
- Leave the pork uncovered in the fridge overnight to dry out the skin.
- Preheat the oven to full whack (240°C/475°F/gas 9).
- Carefully score the pork skin with a sharp knife or scalpel.
- Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
- Rub 2 tablespoons of the flavoured salt all over the pork, massaging it into all the nooks and crannies, saving the rest for another day. Brush away any excess.
- Clank up the onions into wedges and arrange them skin-side up in rows. Lay the pork directly over the onions, then roast for 40 to 50 minutes, or until the crackling is golden and super crunchy.
- Meanwhile, prepare the veg. Scrub the carrots and potatoes, trim the celery and fennel, then clank up into 2½cm chunks and place on a large baking tray. Pick over the rosemary leaves, then break up the garlic bulb and scatter over the cloves, leaving the skin on. Season with salt and pepper, then give it a good mix.
- Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
- Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
- To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
- Gradually stir in the flour, then pour in 1.5 litres of boiling water and stir on the heat for 15 minutes, or until thickened and reduced.
- When it’s time to dish up, arrange the veg on a serving platter with the pork and strain the gravy into a jug. Carve or pull the pork and plate it up with a little bit of everything. Delicious served with a simple watercress and apple salad, and a dollop of English mustard.
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From bbcgoodfood.com
Total Time 8 hours 50 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 594 calories per serving
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Total Time 8 hours 50 minutes
Category Dinner, Main course, Supper
Cuisine British
Calories 594 calories per serving
- Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour – ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.
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This recipe for Homemade Apple Cider is a twofer: make a great mug of hot cider while making your house smell heavenly. Here's the best way to make apple cider at home this fall.
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Reviews 4.6
Total Time 3 hours 15 minutes
Category gluten-free, low-fat, nut-free, vegan, vegetarian, autumn, dinner party, feed a crowd, Thanksgiving, beverages, fruit
Cuisine American
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Reviews 4.6
Total Time 3 hours 15 minutes
Category gluten-free, low-fat, nut-free, vegan, vegetarian, autumn, dinner party, feed a crowd, Thanksgiving, beverages, fruit
Cuisine American
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Reviews 4.8
Total Time 1 hours 20 minutes
Category main-dish
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category main-dish
- Copyright 2005 Television Food Network, G.P. All rights reserved.
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