Roast Belly Pork with Cider Cream Sauce Recipe | Yummly
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Roast Belly Pork with Cider Cream Sauce

UNILEVER UK
7Ingredients
2Hours
480Calories
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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 tablespoon olive oil
  • 1.5 kilograms pork (belly, on the bone, skin scored)
  • 200 milliliters sweet cider
  • 200 milliliters apple juice (clear)
  • 100 milliliters whipping cream (or double, or Elmlea Single Cream)
  • 25 milliliters 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

    1. Pre-heat the oven to 160˚C.
    2. Add the olive oil to a cold, large, ovenproof, heavy-based frying pan.
    3. 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.
    View 9 More StepsDiscover more recipes from Unilever UK

    NutritionView More

    480Calories
    Sodium5% DV130mg
    Fat35% DV23g
    Protein108% DV55g
    Carbs3% DV8g
    Calories480Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol180mg60%
    Sodium130mg5%
    Potassium970mg28%
    Protein55g108%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber
    Sugars8g16%
    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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