Individual roast pork belly with apple confit

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• christine

  07 December 2007

  christine rated and commented on this recipe

  

  Really easy and generous serving for 6 - a good winter supper for friends. I served with greens sauted in garlic.

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• Amanda

  28 January 2008

  Amanda rated and commented on this recipe

  

  I tried a version of this with loin of pork and it was delicious, served with roast potatoes and roasted veggies. Would definitely cook again!

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• Joseph

  14 March 2008

  Joseph commented on this recipe

  This was Fantastic,real tasty and leftovers equally good cold,will definitly make again

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• Joseph

  14 March 2008

  Joseph rated this recipe

  

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• Mike R

  04 August 2008

  Mike R commented on this recipe

  Great recipe - I substituted cider for the wine as my wife wouldn't let me use the last of the wine and it was fantastic.

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• bob

  19 August 2008

  bob commented on this recipe

  I am no cook by any stretch of the imagination, but found this easy to make any is now my speciality

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• consultant

  15 July 2009

  consultant commented on this recipe

  Made this last Sunday, brilliant infusion of flavours. Only difference I made was the "confit" was not reduced enough from cooking the other over so reduced on the hob as outlined in the recipe but then sieved the sauce and poured over the pork. Very nice and will be cooking this again.

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• sheilab

  03 August 2009

  sheilab rated and commented on this recipe

  

  When my husband returned from the butchers with sliced pork belly instead of the leaner roasting joint I'd been expecting, I used the slices for this recipe. Easy to prepare and cook, and the flavours were delicious. Will definitely make this again, but will use a leaner cut of pork belly next time!

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• SteveM

  11 October 2009

  SteveM commented on this recipe

  Excellent recipe but just done it with a twist as my partner isn't fond of fennel. So I've added whole chinese garlic, ginger and dates with a generous dusting of cayenne pepper! Also put root vegetables (carrots and parsnips) in for the last 30 mins and then finished the pork bellies off under the grill with some honey drizzled on them .... fantastic!

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• Sue Pine

  27 March 2011

  Sue Pine rated and commented on this recipe

  

  delicious!

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• Sunie

  22 June 2011

  Sunie rated and commented on this recipe

  

  Great easy recipe - done it twice now and love it.

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• sharitags

  06 September 2011

  sharitags rated and commented on this recipe

  

  Saw a pork belly on sale, had never cooked one and didn't have three hours to spare - this only took an hour and a half and was ah-mazing! I replaced the red onion with lots of shallots and added carrots to the pan which I served with mash and peas (ultimate comfort food). The apples were cooked right down like an apple sauce, and I plated up two extras, which reheated perfectly in the microwave the following day with crispy crackling intact - wow!!!

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• tami

  07 October 2011

  tami rated and commented on this recipe

  

  loved this really easy to do too, i also did with a loin of pork.the left over wine was nice too

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• C4NH4M

  15 January 2012

  C4NH4M commented on this recipe

  I love this dish! But I used red wine as Its my favourite!! :)

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http://www.bbcgoodfood.com/recipes/4367/

http://www.bbcgoodfood.com/recipes/4367/

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Ingredients

• 1½ kg piece pork belly , scored
• 1 Spainish onion , thickly sliced
• 3 apples , quartered and cored
• 2 tsp fennel seeds
• 500ml white wine

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 1 hour 30 mins

Ingredients

• 1½ kg piece pork belly , scored
• 1 Spainish onion , thickly sliced
• 3 apples , quartered and cored
• 2 tsp fennel seeds
• 500ml white wine

Per serving

731 kcalories, protein 48.8g, carbohydrate 13.8g, fat 50.9 g, saturated fat 19.7g, fibre 1.7g, salt 0.79 g

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