Individual roast pork belly with apple confit

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• Rachsweets

  16 July 2012

  Rachsweets rated and commented on this recipe

  

  What a Gorgeous recipe! So easy but so tasty - served this with celeriac mash and spinach, carrots and broccoli. The gravy made with the juices from the casserole dish was really lovely and the apples cooked into their own apple sauce which was perfect with the pork. Will def make again :-)

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• Bowdenei

  18 July 2012

  Bowdenei commented on this recipe

  After all the great comments I couldn't get this to work properly. Please help as my husband loves pork belly. I live in the US. Is their pork belly more fatty? As I had a lot of "juice" before I added the wine. It was no near done after the allotted time. And had I used a shallow pan I would have been swimming in liquid as there was so much liquid. I ended up taking out the slices and letting them continue to crisp up in the oven while I endeavoured to reduce the liquid on the hob. It is still on the hob now an hour later. I just sieved out a few apples pieces to have with the pork while the rest reduces. I think there was way too much fat coming out the pork. Plus I didn't peel the apples. Was I supposed to?

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• Claire

  22 July 2012

  Claire commented on this recipe

  Great tasting dish that I found looking for a recipe to use up some pork slices. The fennel worked really well with the pork and I added 2 unpeeled cloves of garlic (which I'm not sure made a huge difference but I love garlic!)

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• Claire

  22 July 2012

  Claire rated this recipe

  

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• Michelle

  09 October 2012

  Michelle rated and commented on this recipe

  

  This is a great cheap eat. I used shallots (6) and apples that I had in the fruit bowl. I did add extra wine to make the compote more of a sauce consistency. Just make sure the alcohol cooks off properly. I served it with sweet potato mash and mange tout. We will definitely try this again.

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• Jo Speight

  14 October 2012

  Jo Speight rated this recipe

  

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• foodie fan

  23 December 2012

  foodie fan commented on this recipe

  Had never cooked belly pork before but got some amongst other cuts when we bought 1/2 Gloucester old spot! Turned out to be amazing and the confit is now my regular 'apple sauce', so much tastier! Just spooned out a good deal of the fat half way through cooking - the birds will love this when it gets freezing...

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• Gary

  10 February 2013

  Gary rated and commented on this recipe

  

  Next time I won't bother with the fennel seeds. I never think aniseed and pork go together. some people said they didn't like the confit, I passed mine through a sieve to make a great gravy base.

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• Niamh93

  25 March 2013

  Niamh93 rated and commented on this recipe

  

  Easy to make, pork was nice but we didn't enjoy the sauce. I was disappointed.

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Ingredients

• 1½kg 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

• 1½kg 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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