Making the Crackling Pork

  • Pork Belly 1.5 kg
  • Oil 75.0 ml
  • Salt 200.0 g

Making the Caramelised Apples

Preparing the Apple Cider Gravy

  • Sugar 20.0 g
  • Sea Salt 2.0 g
  • Butter, chopped 40.0 g
  • Green Apple, peeled and wedges 400.0 g
  • Thyme, chopped 0.5 g

Mash Potato

To Serve

  • Fennel, sliced 100.0 g
  • Lemon Juice 10.0 g
  • Olive Oil 10.0 ml
  • Sea Salt 1.0 g


  1. Making the Crackling Pork

    • Score the pork belly with a sharp knife, then rub the surface generously with oil and salt.
    • Place in a large baking dish and bake at 220°C for 20 minutes in a combi oven until skin is crispy.
    • Reduce heat to 140°C and continue cooking for 1 hour or until cooked through.    
  2. Making the Caramelised Apples

    • Peel and core apples then cut into wedges.
    • Heat a large pan over medium high heat, caramelise sugar and butter.
    • Once the butter had browned, add the apples.
    • Sauté for 10 mins or until the apples starts softening. Set aside and reserve pan.
  3. Preparing the Apple Cider Gravy

    • In the same pan, deglaze with apple cider vinegar and reduce for 5 mins.
    • In a mixing bowl, mix well Knorr Demi Glace Brown Sauce Mix and water.
    • Pour mixture into pan, whisk well, bring to boil and simmer for 5 mins.
  4. Mash Potato

    • Bring water, milk to 90°C, add salt and cream.
    • Turn off heat, fold in Knorr Potato Flakes and mix well.
    • Turn on heat, mix till smooth and fold in butter.
  5. To Serve

    • Cut the pork steak into portions and transfer to serving plates. Spoon over sautéed apples and gravy.
    • Serve with potato mash and fennel slaw.