Hey everyone, welcome to our recipe page, If you're looking for new recipes to try this weekend, look no further! We provide you only the best Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF recipe here. We also have wide variety of recipes to try.

Before you jump to Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

When the weather warms up, the kitchen can be a terrible place to be. There are several things you can do yet, when it comes to cooking a nice home made meal which does not require traditional stove top or oven cooking. Learn how to use some of the lower heat generating equipment in your own kitchen, like the crock pot, to be able to truly beat the summertime and keep your cool when preparing a wonderful warm meal for friends and loved ones.

So, how does crock pot cooking really help beat the heat? In other words, that the crock pot in and of itself puts off much less heat compared to cooking compared to the oven or stove . Here is the first and possibly the best reason to utilize the crock pot in summer time meal planning. You should also think about the fact that by not heating your house by employing your stove or oven you are also avoiding your air conditioning (or alternative cooling methods) from working overtime so as to compensate for the extra heat that other cooking systems pose.

This leaves crock pot cooking a win-win scenario as the costs involved with managing a crock marijuana are far less than the costs involved in managing a stove or oven generally. Whether electric or gas, your cooker and oven are often significant energy hogs. Add to that the fact that you are not increasing the warmth in your house by traditional way of cooking and you are using less electricity.

The simple reality is that the crock pot ought to be one of the best loved and most often utilized cooking methods if it is possible to handle it.

Along with the cost benefits mentioned above as it pertains to crock pot cooking there are a number of different advantages that are worth mentioning. First of all, the bulk of the work entailed with crock pot cooking occurs early in the day when you are refreshed instead of at the conclusion of a hectic work or play day. This usually means that you’re not as inclined to forget a component or make other errors that frequently happen as we hurriedly prepare a dinner once we are tired from the activities of our day.

Secondly, many great crock pot recipes include the vegetables that insure we’re getting the nutrients that we need. So frequently, when preparing a meal at the last moment, vegetables and other side dishes have been left out in favor of expedience. Crock pot cooking in many cases is a meal in 1 dish.

Unlike pans and pans, many crock pot meals are made in one dish. This usually means that there won’t be mountains of meals to be either hand cleaned or packed into the dishwasher (or in case you’re like me-both) later. It’s possible to spend less time cleaning only as you spent time slaving over a hot cooker. Oh wait! Make that no time slaving over a hot cooker. After clean up is complete you can contact enjoying the sunshine set, chasing the lightening bugs with your small ones, or even waiting for your first star.

While there will never be a 1 size fits all very ideal cooking method, crock pot cooking comes very close. In case you’ve got a crock pot collecting dust somewhere at the back of your pantry it’s time to get out it, dust if off, and dig up some excellent summertime crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf recipe. You can have vickys roast belly of pork w/ apple & cider gravy gf df ef sf nf using 15 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to cook Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:

1. Provide 1350 grams boneless pork belly slab (3lbs), skin/rind on
2. You need 2 tbsp olive oil
3. You need 2 tbsp coarse / crystal salt
4. Provide 1 onion, chopped
5. Get 1 carrot, chopped
6. Provide 4 clove garlic, peeled
7. Prepare 4 tbsp fresh sage leaves
8. Take 4 sprigs fresh thyme
9. Take 2 bay leaves
10. Use 3 sharp apples such as Braeburn or Golden Delicious
11. Prepare 300 ml apple cider
12. Use 200 ml water
13. Get 100 ml apple cider VINEGAR
14. Prepare 200 ml hot chicken stock
15. Get 1 tbsp brown sugar

Steps to make Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF:

1. Preheat your oven to the highest temperature it will go to
2. Score the pork skin very well right through the fat with the sharpest knife you have, or ask your butcher to do it for you. A Stanley blade or craft knife works best as pig skin is like cutting through leather on top of jelly…. Don't cut into the meat though
3. Rub the olive oil all over the pork, then pat dry and rub in the salt, especially getting into all the cuts you made on the skin. This will make your crackling crunchy. It's good to do this the day before cooking. If you set this aside in the fridge overnight it will get even better as the skin will dry more but you can roast straightaway if pressed for time
4. Place the pork in a roasting tin, skin side up. Roast for 20 minutes or until the fat puffs up and starts bubbling
5. Remove the pork and set aside. Drain off the liquid fat collected in the tin then toss the onion, carrot, garlic and herbs together in the tin
6. Reduce the oven temperature to gas 4 / 180C / 350°F
7. Peel the apples (keep the skins) and cut into wedges. Set them aside in a bowl of cold water with a squeeze of lemon juice to stop them going brown
8. Mix the apple skins, cider, vinegar and water into the roasting tin with the veg. Lay the pork on top, skin side up. Tent loosely with foil and cook for 2 hours or until the meat is very tender
9. Remove the foil from the pork and add the drained, sliced apples to the tin
10. Now increase the oven temp to gas 8 / 220C / 425°F
11. Return the tin to the oven and roast, uncovered for another 20 minutes, or until the crackling is crispy and golden. Remove the tin from the oven and set the pork aside to rest on a warm plate while you finish the gravy
12. Put the roasting tin with the vegetables etc in it on the stove and cook over a medium heat for a few minutes
13. Remove the apples with a slotted spoon when they're soft. Set aside but keep warm. If the liquid in the tin evaporates too quickly before the apples are done, add a little more cider. Bring to the boil and reduce the liquid by half
14. Stir in the stock and brown sugar and reduce down again. Mash the veggies in the tin well to thicken the gravy. Mix in then strain to get rid of the herb sprigs, bay leaves and any lumps. Discard those
15. To serve, cut the pork into 6 even pieces and serve with the apples and gravy and some mashed potatoes and seasonal veg

Important notes to prepare an excellent Chinese roast pork belly (Do not skip this section before attempting the recipe) Blanching and pricking holes. Always purchase the pork belly with the skin on. This skin is the best part of the pork, which is crispy and crackling. Put the pork, skin-side up, on the rack, rub the skin with oil, then sprinkle with sea salt. Cantonese Roast Pork Belly, or siu yuk, is getting added to our compendium of roast meats that can usually be found in your average Chinatown restaurant window.

If you find this Vickys Roast Belly of Pork w/ Apple & Cider Gravy GF DF EF SF NF recipe helpful please share it to your good friends or family, thank you and good luck.