Pork belly with cherry gravy

Try our crispy pork belly paired with a salty-sweet cherry gravy for a main meal to impress the whole family this Christmas.

8 With leftovers

15m

Note: + standing time

1h 30m

Ingredients

  • 2 x 1.2kg Coles Australian Pork Belly Roast Boneless
  • 1/4 cup (60ml) avocado oil or extra virgin olive oil
  • 1 tbs sea salt flakes
  • 3 tsp ground white pepper
  • 40g butter, chopped
  • 1/4 cup (35g) plain flour
  • 2 tsp Chinese five spice
  • 1 1/2 cups (375ml) salt-reduced chicken stock
  • 1/2 cup (125ml) clear apple juice
  • 1/2 cup (100g) drained pitted morello cherries
  • Watercress sprigs, to serve
  • Sliced red chilli, to serve (optional)

Method

STEP 1

Preheat oven to 180°C. Line a roasting pan with baking paper. Place the pork in the lined pan. Pat the rind dry with paper towel. Use a small sharp knife to score the rind at 1cm intervals. Brush the rind with oil. Rub with sea salt flakes and pepper. Roast for 50 mins.

STEP 2

Increase oven to 230°C. Roast the pork for a further 20-30 mins or until cooked through. Remove from oven. Transfer to a large platter. Set aside for 5 mins to rest.

STEP 3

Meanwhile, pour the pan juices into a heatproof jug. Melt the butter in a medium saucepan over medium heat. Add the flour and five spice. Cook, stirring, for 2 mins or until the mixture is grainy. Gradually add the stock and cook, stirring constantly, for 5 mins or until the mixture comes to the boil. Stir in apple juice and pan juices. Bring to the boil. Remove from heat and stir in the cherries.

STEP 4

Transfer pork to a serving platter with the watercress. Sprinkle with chilli, if using. Season. Thickly slice the pork and serve with the gravy.

Dietary information

Egg-free
Sesame-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.