Pork belly is sliced and roasted with garlic and rosemary and gravy is made with the pan juices, white wine and beef jus. This is served with a mix of crushed new potatoes, green beans, parsley garlic and butter.
Preheat the oven to 200°C
Line a small shallow ovenproof dish with baking paper
Put the rosemary into the bottom of a small roasting dish.
Squash 3 of the cloves of garlic and add them with the rosemary.
Put the pork slices side by side, in the roasting dish.
Drizzle the oil over them and season with salt and freshly ground black pepper
Place in the oven for 40-45 minutes, turning ocassionally, until well browned, well cooked and crisp
Place the apple halves in the paper lined dish, skin sides up.
Place in the oven for 20 minutes or until soft.
Remove from the oven, cool, scoop the flesh out of the skin into the bowl, add a pinch of salt, the sugar and lemon juice.
Mix well, this is the apple sauce. Reserve.
When the pork is half cooked, put the potatoes into a saucepan well covered with salted water.
Bring to the boil and simmer 20 minutes or until soft.
Add the beans and boil a further 2 minutes.
Drain well, add the remaining clove of garlic, finely chopped, the parsley and butter and crush the potatoes coarsely with a fork.
Taste and season.
Cover and reserve while you make the pork gravy.
Remove the pork from the oven and place on a plate and keep warm.
Remove the rosemary and garlic from the pan and pour off the fat.
Place the pan over high heat and add the wine.
Bring to the boil, scraping the pan with a wooden spoon and boil 30 seconds.
Add the jus, mix well and boil for a few minutes or until slightly reduced and syrupy.
Serve the pork with the jus mixture over it, the apple sauce on top and the potato and bean mix on the side.
2 sprigs rosemary
4 cloves garlic
600g boned belly pork sliced into 2cm thick slices
30ml extra virgin olive oil
3 Granny Smith apples, halved and cored
15ml lemon juice
350g new potatoes, well scrubbed, larger ones halved
200g flat beans, stalk ends cut off, beans sliced on the diagonal 2cm thick
5g curly parsley, coarsely chopped
100ml dry white wine
125ml beef jus