Claudia Roden’s roast belly of pork with baked apples recipe

claudia rodens roast belly of pork with baked apples recipe

Sumary of Claudia Roden’s roast belly of pork with baked apples recipe:

  • Make sure the butcher has removed the ribs and scored the skin (or rind) with deep cuts that go right down to the fat.
  • In Asturias, they serve pork with apple puree or whole roasted apples.
  • Sprinkle generously with salt, rubbing it into the cuts in the skin.
  • Then wipe the excess salt off and rub the skin and the flesh side with the remaining tablespoon of the oil.
  • Put the pan in an oven preheated to 200C fan/gas mark 7 for 30 minutes until the pork skin has started to puff up, then reduce the heat to 170C fan/gas mark 5 and cook for about 1¾ hours to 2 hours, until the crackling is crisp and brown.
  • Cover with foil and let the meat rest for 15 minutes before cutting it into thick slices.

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