Roast Pork Belly with Apple Puree and Cider Vinegar Vinaigrette
Roast Pork Belly with Apple Puree and Cider Vinegar Vinaigrette might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free and dairy free recipe has 1136 calories, 16g of protein, and 105g of fat per serving. This recipe serves 4 and costs $4.6 per serving. Head to the store and pick up cider vinegar, honey, sugar, and a few other things to make it today. 30 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. It is brought to you by en.christinesrecipes.com. Overall, this recipe earns a solid spoonacular score of 67%. If you like this recipe, you might also like recipes such as Roast Pork Belly With Maple Syrup And Apple Cider Vinegar, Cider-Braised Pork Belly with Cauliflower Puree, and Roast Pork Belly with Chile Vinegar.
Servings: 4
Preparation duration: 40 minutes
Cooking duration: 60 minutes
Ingredients:
1/4 cup cider vinegar
2 tsp Dijon mustard
2 granny smith apples, cored, peeled and chopped
100ml grapeseed oil
1/4 cup honey
Juice of half a lime
Watercress and baby mache, to serve
600 gm roast pork belly (refer to this previous recipe)
Pinch salt
1/2 tsp sugar
2 Tbsp water
Equipment:
Cooking instruction summary:
To make the roast pork belly, I used my previous recipe. (Note: For those who are interested in Audra Morrice’s original recipe, please hop over to MasterChef Australia’s official site.) You have to half all the ingredients and skip the five spices powder or just sprinkle a pinch of it if you like an extra fragrance.
Step by step:
1. To make the roast pork belly, I used my previous recipe. (Note: For those who are interested in Audra Morrice’s original recipe, please hop over to Master
2. Chef Australia’s official site.) You have to half all the ingredients and skip the five spices powder or just sprinkle a pinch of it if you like an extra fragrance.
Nutrition Information:
covered percent of daily need
