Celebrate autumn in the deep caverns of the Misty Mountains with this slow roasted pork belly and apples next to a roaring fire with Durin’s Folk.
Autumn in Middle Earth
As the fall season is upon us, we can imagine the transition from bright florals and vibrant green botanicals to the golden hues and burnt colours of autumn spreading across the foliage of JRR Tolkien’s Middle Earth. We can’t help but wonder, what would Gandalf drink to wind down on a crisp Autumn evening? Or what delicious baking would Hobbits have on hand for afternoon tea on a cozy fall day in the Shire? Let us explore together some of the culinary delights from different lands for an Autumn Feast in Middle Earth.
The Misty Mountains Cold
Journey to the cavernous halls of Durin’s Folk for a feast of roasting meats over a roaring fire. It is no secret that dwarves have a hearty appetite and appreciation for roasted meat. Slow roasted with apples and sage, this succulent pork belly is certainly worthy of the great feast tables of the dwarven kingdoms. The roast is topped with a rich pan gravy that gets a hint of subtle sweetness from apple juice. Crowned with a crunchy layer of golden brown, crispy crackling, this pork belly is the perfect centrepiece for any harvest feast.
Ingredient Notes
Pork belly: Pork belly is the cut of meat that is used to make bacon. It is a fairly fatty cut which makes an incredibly tender and tasty roast. Be sure to get your pork belly with the skin on to make crackling after roasting. The crispy, salty crackling skin is arguably the best part!
Apples: I like using gala apples but feel free to use your favourite apple instead. Apple juice also adds a subtle sweetness to the roasting juices and gravy.
Sage: Use sprigs of fresh sage if possible.
How to Make Roasted Pork Belly with Apples
Season the pork belly
While this step isn’t strictly necessary, it definitely results in a more flavourful end product. Pat the pork belly dry. Flip the pork over onto its skin and generously season the bottom and edges with kosher salt. Sprinkle with the fennel seeds, rubbing the seasoning into the meat. Flip the belly over and place it skin side up on a rack placed over a baking sheet. Pat the skin dry and refrigerate uncovered overnight. This will also help the skin dry out to create a crispier crackling.
Prep the pork belly
Preheat the oven to 450°F. Drizzle the olive oil in the bottom of a roasting pan. Scatter the sliced onion, garlic cloves, and sage sprigs in the roasting pan. Sprinkle with the remaining fennel seeds. Use a sharp knife to score the skin crosswise into about 3/4 inch wide strips. This will make carving the belly easier after cooking. Try not cut into the meat under the skin.
Place the pork belly, skin side up in the roasting pan. Drizzle the skin with a little olive oil, rubbing it all over. Season the skin generously with kosher salt.
Roast the pork belly
Roast for 30 minutes and then turn the heat down to 325°F. Add the apple juice and chicken broth to the roasting pan, being careful not to pour it over the pork skin. Continue roast the pork for another 2 to 2 1/2 hours until the pork is very tender and a skewer easily pierces the meat. Add the apples to the roasting pan after the pork has roasted at the lower temperature for 1 1/2 hours.
When the pork is tender, turn the temperature of the oven up to 450°F in order to crisp up the skin. Roast for another 20 minutes until the pork is well browned and the skin begins to puff. Remove the roasting pan and set the apples aside. Pour off the liquid from the roasting pan and set aside.
Turn the oven to broil and return the pork to the oven. Watch the pork carefully for 3 to 5 minutes, rotating the pan every couple of minutes. Broil until the skin has bubbled and puffed up. Don’t leave the pork unattended as it can easily burn.
Make the gravy
Transfer the pork belly to cutting board. Skim the fat from the pan juices – there will be a lot of fat. You should have about 2 cups of pan juices. Add more broth if needed.
Add the flour to the roasting pan and whisk into the fat to make a roux. Let the roux cook briefly. Add the pan juices, half a cup at a time, whisking constantly to prevent lumps. Bring the gravy to a boil and cook until thickened. Adjust thickness if you prefer by adding more broth.
Season the gravy with kosher salt and pepper to taste. Strain the gravy through a fine mesh strainer.
Serve the Roasted Pork Belly with Apples
To carve the pork, use a sharp knife to cut the belly into slices between the scored strips of skin. Cut the apples in half to serve. Serve the pork slices with a bit of the crackling, the apple halves, and the pan gravy. Enjoy!
