Reader recipe: Twice-cooked belly pork pies

Name: Reader recipe: Twice-cooked belly pork pies
Ingredients: 1 ½ kgs Pork belly, well scored (Main); 2 cups Apple cider, or apple juice (Main); 2 Apples, cored and sliced (Main); 4 Cloves; 2 Flaky pastry sheets, use more as required

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reader recipe twicecooked

Ingredients

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1 ½ kgs Pork belly, well scored (Main)2 cups Apple cider, or apple juice (Main)2 Apples, cored and sliced (Main)4 Cloves2 Flaky pastry sheets, use more as required

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Instructions

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Step 1

Heat oven to 150C. Place the pork in a small roasting dish, skin-side up. Pour over cider or juice and place apples and cloves alongside. Cover tightly with a sheet of foil and bake for 3 hours.

Step 2

Remove the cloves and strain juices into a saucepan and simmer to thicken into an apple gravy/sauce.

Step 3

Meanwhile, increase oven temperature to 180C. Rub some salt and oil into the skin of the pork and roast until it crackles.

Step 4

Layer pie tins with flaky pastry.

Step 5

Remove crackling from pork and set aside. Slice the pork and place in the pie tins with the apples and sauce. Seal with pastry tops and bake for 30 minutes.

Step 6

Serve pies with a piece of crackling on top and some mashed potato.