If you’re craving a dish that perfectly balances indulgence and comfort, this Crispy Slow Roast Pork Belly with Silky Cider Gravy Recipe will become your new go-to. Imagine succulent, tender pork that practically melts in your mouth, topped with irresistibly crackling skin, all enhanced by a luscious, velvety cider-infused gravy. It’s the kind of meal that brings everyone around the table, sparking smiles and full hearts. Whether it’s a weekend feast or a special occasion, this recipe showcases how simple, quality ingredients can transform into a spectacular dinner.
Ingredients You’ll Need
Every ingredient in this Crispy Slow Roast Pork Belly with Silky Cider Gravy Recipe plays a vital role, from seasoning the pork skin to crafting a gravy that sings with depth and warmth. The beauty lies in their simplicity and how they come together beautifully.
- 1 kg Bone-in Pork Belly: Choose a fresh cut with skin to ensure the perfect crispy crackling and juicy meat underneath.
- 3 tbsp Coarse Sea Salt: Essential for drawing out moisture and seasoning the skin for that coveted crisp.
- 1 tsp Ground Black Pepper: Freshly ground adds a subtle heat and aroma that elevates the pork’s flavor.
- 1 large Onion: Thickly sliced to create a sweet, caramelized base that enriches the cider gravy.
- 330 ml Dry Hard Cider: Brings a fruity acidity that balances the richness of the pork and butter in the gravy.
- 250 ml Chicken Stock: Preferably homemade, for a deeply savory backbone that deepens the gravy’s flavor.
- 50 g Butter: Cold butter swirled through the gravy gives it incredible silkiness and richness.
- Salt to taste: To adjust seasoning exactly where you need it.
How to Make Crispy Slow Roast Pork Belly with Silky Cider Gravy Recipe
Step 1: Prepare and Score the Pork Belly
Start by patting the pork belly dry with paper towels — this step is crucial because moisture on the skin prevents crisping. Using a sharp knife, carefully score the skin in a crisscross pattern without cutting into the meat. This ensures heat penetrates evenly and helps the salt work its magic to dry out the skin.
Step 2: Season the Pork Skin
Generously rub the coarse sea salt and freshly ground black pepper all over the scored skin and the meat side as well. The salt not only flavors the pork but also draws out excess moisture, setting the stage for a spectacular crackling finish.
Step 3: Set Up the Roasting Base
Arrange the thickly sliced onion evenly in your roasting pan. These onions act like a flavorful bed, preventing the pork from sticking and infusing the dish with natural sweetness that will enhance your cider gravy later.
Step 4: Slow Roast the Pork Belly
Place the pork belly skin-side up on the onion bed. Roast in a preheated oven at a low temperature around 150°C (300°F) for roughly 2.5 hours. This slow roasting ensures the meat becomes tender and juicy, while the onions soften and caramelize beautifully underneath.
Step 5: Crisp up the Skin
Once the pork is tender, increase the oven temperature to around 220°C (425°F) for 20 to 30 minutes. Keep a close eye during this step—this is when the skin transforms into that addictive, crispy crackling everyone dreams of. Let the skin blister and bubble until it reaches a perfect golden crunch.
Step 6: Make the Silky Cider Gravy
Remove the pork and onions from the pan, scraping up all those tasty browned bits. Pour the cider into the roasting pan and simmer on the stove to reduce slightly, then add the chicken stock. Whisk in the cold butter gradually off the heat to create a glossy, silky cider gravy that complements the pork perfectly.
How to Serve Crispy Slow Roast Pork Belly with Silky Cider Gravy Recipe
Garnishes
A sprinkle of fresh thyme or a handful of finely chopped chives can add a burst of herbal freshness that contrasts beautifully with the rich pork and gravy. For a touch of crunch, consider some toasted breadcrumbs or crispy shallots on the side.
Side Dishes
This Crispy Slow Roast Pork Belly with Silky Cider Gravy Recipe pairs wonderfully with buttery mashed potatoes, roasted root vegetables, or even a crisp green salad to cut through the richness. Apple sauce on the side can add a lovely sweet tang, complementing the cider gravy perfectly.
Creative Ways to Present
For a modern twist, serve slices of the pork belly stacked on toasted sourdough with a drizzle of cider gravy and fresh microgreens. Alternatively, a family-style platter with all the components invites everyone to dig in and savor every bite, making for a joyful shared meal experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover pork belly and gravy separately in airtight containers in the refrigerator. This helps keep the pork tender and the crackling from becoming soggy when reheated.
Freezing
You can freeze leftover pork belly and gravy for up to a month. Wrap the pork tightly in foil and place it in a freezer bag, while the gravy can be stored in a sealed container. Thaw in the fridge overnight for best results.
Reheating
To reheat, place the pork in a low oven to warm through gently and help re-crisp the skin if needed. Warm the gravy separately on the stove, stirring occasionally to restore its silky texture before serving.
FAQs
Can I use boneless pork belly for this recipe?
Boneless pork belly can be used, but the bone adds extra flavor and helps the meat stay juicy during the long roast. If you choose boneless, adjust cooking times slightly and be mindful to keep the skin dry for crispness.
What type of cider is best for the gravy?
Dry hard cider works best as it adds a subtle fruity acidity without overwhelming sweetness, perfectly balancing the richness of the pork and butter in the gravy.
How do I ensure the pork skin becomes crispy?
Drying the skin thoroughly in advance, scoring it well, generously salting, and finishing with high heat roasting are the keys to achieving that prized crispy crackling.
Is it possible to make the gravy ahead of time?
You can prepare the cider gravy ahead and keep it refrigerated, but reheat gently to preserve its silky texture. If it thickens too much, a splash of stock or cider will loosen it up beautifully.
Can I cook this recipe in advance for a dinner party?
Absolutely! Roast the pork belly and prepare the gravy earlier in the day. Finish crisping the skin and reheat just before serving to impress your guests with minimal last-minute effort.
Final Thoughts
This Crispy Slow Roast Pork Belly with Silky Cider Gravy Recipe is truly a treasure worth sharing. Its combination of textures and comforting flavors turns any meal into a celebration. I encourage you to give it a try—you’ll find that with just a few simple steps and ingredients, you can create something spectacular that keeps everyone coming back for more.
