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Pork Belly with Sage & Calvados Gravy Recipe

Pork Belly with Sage & Calvados Gravy
Pork Belly with Sage & Calvados Gravy
  • Preparation time
    20 min
  • Difficulty
    Easy
  • Number of servings
    10

Crispy sous vide pork belly served with a fragrant sage and Calvados gravy, finished with apple juice and MAGGI® Classic Rich Gravy Mix for a rich savoury-sweet flavour.

Ingredients
Golden Roast
MAGGI® Classic Golden Roast Gravy Mix
  • 1.7 kg pork belly, sous vide
  • 30 g butter or oil
  • 180 g onion, finely diced
  • 10 fresh sage leaves, finely chiffonade
  • 125 mL Calvados
  • 100 mL apple juice
  • 1 L water
  • 120 g MAGGI® Classic Golden Roast Gravy Mix or MAGGI® Classic Rich Gravy Mix
  • Black pepper, to taste
Preparation
  • 1
    Reheat the pork belly as per pack instructions until heated through, golden and with crisp crackling.
  • 2
    In a saucepan, sweat the onion and sage in the butter or oil until softened and fragrant.
  • 3
    Deglaze with the Calvados and reduce by two-thirds.
  • 4
    Add the apple juice and reduce by two-thirds.
  • 5
    Add half of the water and bring to the boil.
  • 6
    In a bowl, whisk the remaining water with MAGGI® Classic Golden Roast Gravy Mix or MAGGI® Classic Rich Gravy Mix to form a smooth slurry.
  • 7
    Pour the slurry into the boiling liquid, return to the boil and simmer for 1–2 minutes.
  • 8
    Season with black pepper to taste and serve with the pork belly.

For a premium finish, reduce the Calvados and apple juice well before adding the gravy slurry to build a glossy sauce with deeper apple and sage flavours.

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