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Gather the family together and try our gourmet cider roast pork belly created with ALDI's high quality products at everyday low prices
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| CIDER ROAST PORK BELLY WITH APPLE & PARSNIP |
SERVES: 4 | PREP & COOK TIME: 3 HOURS
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You will need:
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| . | 1.5kg piece Ironbark Pork Belly (rind on) |
| . | 2 tablespoons finely chopped fresh rosemary |
| . | 1 tablespoon sea salt flakes |
| . | 1⅓ cups (330ml) Storm Brewing Co apple cider |
| . | 4 medium (1kg) parsnips, peeled, cut into quarters, lengthways |
| . | 4 cloves garlic, peeled |
| . | 1½ cups (375ml) Chefs' Cupboard Liquid Chicken Stock |
| . | 2 medium (300g) green-skinned apples |
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| Cooking method: |
1 / |
Preheat the oven to 240°C (220°C fan-forced). |
2 / |
Using a sharp knife, score pork rind at 1cm intervals in a criss-cross pattern. Place the pork, rind-side up, in a large roasting pan. Combine the rosemary and salt in a small bowl; rub salt mixture over pork. Roast pork, uncovered, for 20 minutes or until the rind starts to blister and crackle. |
3 / |
Reduce the oven to 160°C (140°C fan-forced). Add cider to pan; roast for 1¼ hours. |
4 / |
Add parsnips, garlic and stock to pan; roast, uncovered, for 45 minutes. |
5 /
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Cut unpeeled apples into halves; add to pan. Roast for a further 30 minutes or until apple is tender. Season mixture to taste. |
6 / |
Serve the roast pork with the apples and parsnips. |
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