CHRISTMAS PORK BELLY WITH APPLE CHUTNEY
As the Christmas carols resound and festive lights shimmer, Australia welcomes the holiday with sun, surf, and scrumptious feasts. In this vast land of diverse culinary influences, there's a shared love for dishes that resonate with warmth, comfort, and a dash of innovation.
Our Christmas Pork Belly with Apple Chutney is a quintessential Australian treat. The crispy, succulent pork belly juxtaposed with the tangy, sweet flavours of apple chutney creates a symphony on the palate. It's a dish that echoes the vibrancy of our landscapes, the joy of the season, and our endless culinary adventures.
Serve it on a balmy Christmas evening, perhaps with a side of roasted veggies or a fresh salad, and watch it become the star of your holiday table. It's a celebration of flavour, Australian Christmas, and shared moments.
INGREDIENTS:
1 kg pork belly, skin scored
2 tbsp olive oil
Salt and pepper, to taste
FOR THE APPLE CHUTNEY:
3 apples, peeled, cored, and diced
1/2 cup brown sugar
1/2 cup apple cider vinegar
I onion, finely chopped
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of salt
COOKING INSTRUCTIONS:
Apple Chutney Preparation: In a saucepan, combine apples, brown sugar, apple cider vinegar, onion, cinnamon, nutmeg, and salt. Let it simmer over low heat until the apples are soft and the mixture thickens (around 20-25 minutes). Stir occasionally to prevent sticking. Once done, set aside to cool.
Pork Belly Prep: Preheat your oven to 220°C. Rub the scored pork belly skin with olive oil and season generously with salt and pepper. This will help achieve that coveted crispy skin
Roasting: Place the pork belly skin side up on a roasting tray and roast for about 30 minutes. Then, reduce the oven temperature to 180°C and roast for another 1 hour or until the meat is tender and the skin is crispy.
Slicing & Serving: Let the pork belly rest for about 10 minutes after taking it out of the oven Slice and serve with the apple chutney on the side.
Our Christmas Pork Belly with Apple Chutney is a quintessential Australian treat. The crispy, succulent pork belly juxtaposed with the tangy, sweet flavours of apple chutney creates a symphony on the palate. It's a dish that echoes the vibrancy of our landscapes, the joy of the season, and our endless culinary adventures.
Serve it on a balmy Christmas evening, perhaps with a side of roasted veggies or a fresh salad, and watch it become the star of your holiday table. It's a celebration of flavour, Australian Christmas, and shared moments.
INGREDIENTS:
1 kg pork belly, skin scored
2 tbsp olive oil
Salt and pepper, to taste
FOR THE APPLE CHUTNEY:
3 apples, peeled, cored, and diced
1/2 cup brown sugar
1/2 cup apple cider vinegar
I onion, finely chopped
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of salt
COOKING INSTRUCTIONS:
Apple Chutney Preparation: In a saucepan, combine apples, brown sugar, apple cider vinegar, onion, cinnamon, nutmeg, and salt. Let it simmer over low heat until the apples are soft and the mixture thickens (around 20-25 minutes). Stir occasionally to prevent sticking. Once done, set aside to cool.
Pork Belly Prep: Preheat your oven to 220°C. Rub the scored pork belly skin with olive oil and season generously with salt and pepper. This will help achieve that coveted crispy skin
Roasting: Place the pork belly skin side up on a roasting tray and roast for about 30 minutes. Then, reduce the oven temperature to 180°C and roast for another 1 hour or until the meat is tender and the skin is crispy.
Slicing & Serving: Let the pork belly rest for about 10 minutes after taking it out of the oven Slice and serve with the apple chutney on the side.