Bisto Pork with Pumpkin Puree, Burnt Apples & Cider Gravy

Method

Cook the pork belly

Step One

Rub the pork skin with the salt and leave uncovered in the refrigerator for at least 2 hours, ideally overnight.

Step Two

Place the onions, carrots, garlic, and thyme in a deep roasting tray.

Step Three

Sit the pork belly on top, skin-side up. Pour the prepared Bisto Chicken Stock and cider around the meat, keeping the skin above the liquid.

Step Four

Cover the tray tightly with foil and cook at 150°C, 300°F gas mark 2 for approximately 3½–4 hours, until the pork is tender.

Step Five

Carefully lift the pork from the tray. Strain and reserve the cooking liquor.

Step Six

Place the pork between two lined trays and weigh it down. Chill for at least 4 hours or overnight.

Step Seven

Cut the pressed pork into 10 equal portions.

Step Eight

To serve, place the portions skin-side down in a dry ovenproof frying pan and cook until the skin is crisp and golden.

Step Nine

Turn the pork and finish in the oven at 190°C, 375°F, gas mark 5 for 10–12 minutes, or until thoroughly reheated.

Pumpkin purée

Step One

Place the diced pumpkin in a roasting tray and cover tightly with foil.

Step Two

Roast at 180°C, 350°F, gas mark 4 for 30–40 minutes, until completely tender.

Step Three

Transfer to a blender with the butter, cream, and nutmeg.

Step Four

Blend until smooth, season and keep warm.

Burnt apples

Step One

Leave for 1 minute, then stir until smooth.

Step Two

Melt the butter in a wide frying pan over a medium-high heat.

Step Three

Add the apples and cook on their cut sides until deeply caramelised.

Step Four

Sprinkle over the brown sugar and continue cooking until glossy.

Step Five

Deglaze with the cider vinegar and cook briefly, retaining some texture in the apples.

Cider gravy

Step One

Place the shallots, cider, and thyme in a saucepan.

Step Two

Bring to the boil and reduce by approximately two-thirds.

Step Three

Add the water, Bisto Professional Chicken Bouillon Paste, and strained pork cooking liquor

Step Four

Simmer for 2 minutes then strain, return to the pan, and whisk in the wholegrain mustard and Bisto Gluten Free Fine Gravy Granules.