Autumn inspired, Crispy Goodness

Name: Autumn inspired, Crispy Goodness
Total time: 43200 s
Ingredients: 2 x 1.4 pork belly scored; 300g Mirepoix (carrot, onion, leek, celery, bay leaf); 1 litre water; 25g MAGGI CHICKEN BOOSTER; 300g Mirepoix (carrot, onion, leek, celery, bay leaf); 1 x bouquet Garni (3 juniper berries, 2-star anise or fennel seeds, 1 orange zest and juice, ¼ teaspoon cayenne pepper, ¼ teaspoon black fine pepper); 600g sliced red and green apple; ½ bunch Sage, plus 5 extra leaves, torn; 1 medium onion, slice thickly; 50mL (2 ½ tbsp) cider vinegar; 20g sugar; 20mL (1 tbsp) olive oil; 50g MAGGI RICH GRAVY; 50ml (2 ½ tbsp) water; 1 kg Pumpkin, cut into wedges, and chargrilled; 1 kg Broccolini, halved and chargrilled; 500g MAGGI NATURAL MASH POTATO, prepared as per direction on pack

Brand
Preparation time
720 min
Difficulty
Hard
Number of servings

10

Succulent and Juicy pork belly served with tasty vegetables.

Ingredients

Maggi Classic Gluten Free Chicken Flavoured Booster 24

2 x 1.4 pork belly scored
300g Mirepoix (carrot, onion, leek, celery, bay leaf)
1 litre water
25g MAGGI CHICKEN BOOSTER
300g Mirepoix (carrot, onion, leek, celery, bay leaf)
1 x bouquet Garni (3 juniper berries, 2-star anise or fennel seeds, 1 orange zest and juice, ¼ teaspoon cayenne pepper, ¼ teaspoon black fine pepper)
600g sliced red and green apple
½ bunch Sage, plus 5 extra leaves, torn
1 medium onion, slice thickly
50mL (2 ½ tbsp) cider vinegar
20g sugar
20mL (1 tbsp) olive oil
50g MAGGI RICH GRAVY
50ml (2 ½ tbsp) water
Reserved braise liquid
1 kg Pumpkin, cut into wedges, and chargrilled
1 kg Broccolini, halved and chargrilled
500g MAGGI NATURAL MASH POTATO, prepared as per direction on pack

Preparation

1

Use a very sharp knife to score skin crossways, about 5mm apart.
2

Preheat oven to 170°C/150°C fan-forced
3

In a small bowl combine herbs, spices, and oil, rub all over the pork.
4

Meanwhile, heat oil in a saucepan over medium‐low heat. Cook mirepoix, for about 4 minutes or until softened. Add combined water and MAGGI CHICKEN BOOSTER, pour over the pork, add bouquet garni and cover with a tight-fitting lid.
5

Cook in oven for 1.5 hours to 2 hours. Remove pork from liquid and set aside to cool. Reserve braising vegetables and liquid; refrigerate until required.
6

Place pork, rind-side down, on a lined tray. Top with grease proof paper, another tray and 2-3 cans to compress. Chill overnight. Strain and reserve liquid.
7

Preheat oven to 240°C/220°C fan-forced.
8

Cut the Pork belly in 2cm thick slices.
9

Line baking dish. Add pork; skin side up; roast for 20 minutes or until crisp.
10

Meanwhile, in a separate baking dish, combine apple, sage, onion in a bowl and toss with cider vinegar, sugar, olive oil, bake for 20 minutes or until blistered.
11

In a Jug make a slurry with MAGGI RICH GRAVY and water. In a medium saucepan bring reserved braise liquid to the boil add the slurry; bring to the boil; simmer for 2 mins.
12

Prepare 500g MAGGI NATURAL MASH POTATO as per directions on pack, set aside.
13

Serve with pork belly with Mash, Broccoli, Pumpkin, Baked apple relish & MAGGI RICH GRAVY