Oliver Rowes Cider Braised Pork Belly and Crackling

We are delighted to be able to share with you this video featuring author and chef, Oliver Rowe cooking in season cider-braised pork belly and crackling. This is an adaptation of a recipe featured in the October issue of Waitrose Food with the filming taking place in the hardworking Waitrose kitchen, which features a range of our appliances. The Miele DGC6500 Combination Steam Oven cooked the pork belly to perfection using conventional heat with 100% steam to keep the meat moist, while the H6560BP Oven with Moisture Plus created crunchy crackling, and the responsive KM6323 induction hob a flavoursome gravy. Editor of Waitrose Food Magazine, TV presenter and food critic, William Sitwell was our fantastic host.

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With a passion for local sourcing and seasonality, Oliver has recently completed his book, Food for All Seasons. A labour of love, it took 11 years to write and explores the way our lives and food are intertwined throughout the seasons. Having previously run Konstam and Konstam at the Prince Albert, which featured on BBC2’s The Urban Chef, Oliver is now concentrating on a series of projects including writing and seasonal supper clubs.

Oliver Rowe For For All Seasons

Serves 6

INGREDIENTS

1kg piece pork belly

1 large onion, roughly chopped

2 celery stalks, roughly chopped

2 carrots, roughly chopped

1 thyme sprig

2 bay leaves

500ml dry cider

1 tbsp wholegrain mustard

1 tsp juniper berries

½ tsp white peppercorns

1 tbsp fine sea salt, plus extra to season

Cider vinegar or lemon juice, to taste

INSTRUCTIONS

  1. Remove the pork skin in one piece and lay it out flat on a baking sheet. Leave uncovered in the fridge overnight.

  2. Meanwhile, preheat the oven to 180˚C. Arrange the onion, celery, carrots, thyme and bay leaves around the pork in a roasting tin. In a small pan, warm the cider, mustard, spices and 250ml water. Bring to a simmer, then pour over the pork and add a good pinch of salt.

  3. Place a piece of baking parchment over the pork, then cover the whole tin tightly with foil and cook for 1 hour. Reduce the heat to 160˚C and cook for a further 3 hours. Cool completely in the liquid, then chill overnight with the pork skin. Alternatively place in a steam combination oven at 180˚C with 100% moisture for around 1 hour and then turn down to 160˚C for 30 minutes still with 100% moisture.

  4. The next day, preheat the oven to 180˚C. Tightly roll up the pork skin and slice into 1cm-thick strips. Toss with the salt and place in a colander set over a bowl for 30 minutes or so.

  5. Remove the pork belly from the tin and cut into 6 even pieces. Place on a clean baking tray, cover with foil and reheat in the oven for 25-30 minutes. Meanwhile, make the gravy. Set the roasting tin on the hob and warm the roasting juices with the veg and aromatics, then strain into a saucepan and discard the solids. Boil rapidly to reduce, until starting to go slightly syrupy (about 20-25 minutes); you may want to add a little cider vinegar or squeeze of lemon juice if it’s too sweet.

  6. Set the pork aside to rest and turn the oven up to 220˚C. For the crackling, shake the excess salt off the pork skin and place, skin-side up, on another baking tray, in a single layer. Bake at the top of the oven until puffed and crispy – about 10-12 minutes – tipping off any excess fat as needed. Cool briefly and serve with the pork belly and gravy.

The October issue of Waitrose Food features a wealth of recipes and articles from leading chefs and food writers. If you are a myWaitrose member you can pick up your complimentary copy in store today or download it for free from the App Store or Google Play using your myWaitrose membership number – find out more here.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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