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Description
When it comes to the sauce, you may ask, “Why reduce the cider? Why reduce the apple juice?” The reason I reduce them is to intensify the flavour. By the way, this sauce also goes very well with roast pheasant or chicken.
Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. olive oil
- 1.5 kilograms pork (belly, on the bone, skin scored)
- 200 mL sweet cider
- 200 mL apple juice (clear)
- 100 mL whipping cream (or double, or Elmlea Single Cream)
- 25 mL calvados (or brandy, optional)
- ¼ of a Knorr Pork Stock Cube or Knorr Chicken Stock Cube (or Knorr Chicken Stock Cube)
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Directions
- Pre-heat the oven to 160˚C.
- Add the olive oil to a cold, large, ovenproof, heavy-based frying pan.
- If the skin-side of the belly pork has not already been scored, do so with a sharp knife. This helps to release the fat and get the best crackling.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Potassium
| Calories480Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol180mg60% |
| Sodium130mg5% |
| Potassium970mg28% |
| Protein55g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber |
| Sugars8g |
| Vitamin A4% |
| Vitamin C2% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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