Pork Belly with Bramley Apples and Parsnips

Gary Rhodes roasts pork belly on a bed of parsnips, served with a bramley apple sauce
By Gary Rhodes
Pork Belly with Bramley Apples and Parsnips
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 800 g pork belly, off the bone
  • 4 large parsnips, peeled and halved

For the sauce

  • knob of butter
  • 2 Bramley apples, peeled and chopped
  • 1 splashes chicken stock
  • salt and black pepper


1. Preheat the oven to 160C/gas 3.

2. Score the skin of the belly with a sharp knife and season with salt and pepper. Arrange the parsnips on the base of a casserole dish and place the pork on top.

3. Roast for three hours until the juices run clear when the meat is pierced with a skewer and the crackling is golden-brown.

4. Remove the meat from the oven, cover with aluminium foil and leave to rest in a warm place for 10 minutes.

5. For the sauce: heat the butter in a pan, add the chopped apples and cook until softened. Add a splash of chicken stock and cook until the sauce has reduced slightly and has thickened.

6. Carve the joint into thick slices. Serve the sauce with the roasted pork belly and parsnips.

Made with produce from Hidden Valley Pigs - finalists of the Local Food Hero Awards 2007.

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