Apple Juice | Bunbury Farmers Market

Roasted Pork Belly

Ingredients:
1 tbsp. olive oil
1 Pork Belly
3 tbsp. salt

Method:
Pre-heat oven to 220°C. Take pork out of packaging and dry the skin with some absorbent paper towel. Sprinkle salt liberally over skin, pour olive oil over and gently massage salt into the skin. Place on a wire rack in a medium depth tray. Place in oven at 220°C and cook for 25 – 35 minutes allowing crackle to form, then turn oven down to 160°C and cook for a following hour or until pork belly is cooked through. Let pork belly rest for 20 minutes before serving. Serve with Potato, Fennel and Onion Gratin and Apple Sauce.

Apple Sauce:
2 granny smith apples peeled, cored and sliced
1 cup apple juice
Place apples and juice into a small sauce pan, bring to boil, turn down and simmer for 15 minutes or until apple is soft and simply mash.

Serves: 6

Note:

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Bircher Muesli Traditional Style

Ingredients:
500g Mason’s Country Fresh Rolled Oats
500gm vanilla yoghurt
1 – 1 ½ cups milk
300ml whipping cream
4 red apples, grated with skin
¾ cup apple juice
100% Pure Western Australian Honey

Method:
Mix the oats with the yoghurt, milk cream and apple juice and half the grated apple. Cover and leave to soak overnight. Add the reserved grated apple to your bowl as you serve and top with a touch of honey. This will keep for 4 – 5 days covered in the fridge.

Serves: 4 (over 3 – 4 days)

Note:
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German Knuckle Pork Roast with Apple & Leek Gravy

Ingredients:
1 German Pork Knuckle
4 pink lady apples cut into wedges
4 granny smith apples cut into wedges
2 leeks washed and chopped
600ml of Apple Juice
Salt
Olive Oil

Pork Method:
Heat the oven to 200 degrees. Dry the skin of the pork with some paper towel. Rub some of the oil on to the pork and season generously with salt. Pour apple juice into baking tray with the chopped apples and leek. Place pork in the baking tray at 200 degrees for 30 minutes to form crackling. Turn down to 180 degrees. Cook for a further 30 minutes each 500gm. Approximately 90 minutes for most knuckles. Rest for approximately 1/2 hour in the roasting tray. Remove pork from roasting juices and place on a warm plate. Set aside.

Gravy Method:
Use the pan juices from the pork roast and all the apple & leek. Mash with a fork. If its not thick enough, use a little plain flour to thicken it. Roast some of your favourite vegetables to go with this delicious meal. Or pair with a nice potato Bake. Or make a delicious pork knuckle sandwich!

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: