Try our crispy pork belly paired with a salty-sweet cherry gravy for a main meal to impress the whole family this Christmas.
Serves88, With leftovers
Cook time1 hr 30 mins1 hour 30 minutes
Prep time15 mins15 minutes, + standing time
With leftovers
+ standing time
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)
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
