Roast Pork Belly or Loin on Apples & Onions with Lady Sourmouth Gravy

As the evenings turn crisp and the markets fill with tart apples, this roast is a delicious way to welcome autumn. Apples and onions soften into a sweet, jammy bed while the crackling turns golden and crisp. A can of Monty Booch Lady Sourmouth brings a bright, appley tang that keeps everything lively, and the tray juices whisk into a glossy gravy you’ll want on everything.

Ingredients

• 1.5–2 kg pork belly or pork loin, skin on, scored
• 2 tbsp olive oil
• 2 tsp coarse sea salt
• 2 tsp fennel seeds (optional)
• 3 medium onions, thick rings
• 3 firm apples (e.g., Braeburn), wedges
• 4 garlic cloves, crushed (skin on)
• 3–4 sprigs thyme (or rosemary)
• 1 × 330 ml can Monty Booch Lady Sourmouth
• ~200 ml chicken stock (to reach ~500–550 ml total liquid)
• For the gravy: roasting juices, 1 tbsp plain flour, 150–200 ml extra chicken stock, salt & pepper

Tip: Leave the pork uncovered in the fridge for an hour (or overnight) to dry the skin for better crackling.

Method

If using Pork Belly

1. Heat oven to 220°C (200°C fan) / 425°F. Scatter onions, apples, garlic and thyme in a roasting tray. Pour in the Lady Sourmouth and enough stock to total ~500–550 ml liquid.
2. Pat pork dry, rub with olive oil, salt and fennel seeds. Place on top, skin side up.
3. Roast 25–30 minutes until the skin blisters.
4. Reduce oven to 160°C (140°C fan) / 325°F and cook 2–2.5 hours until tender. Add a splash of stock if the tray looks dry.
5. Rest pork on a board, loosely covered, for 15–20 minutes.

If using Pork Loin

1. Heat oven to 220°C (200°C fan) / 425°F. Scatter onions, apples, garlic and thyme in a roasting tray. Pour in the Lady Sourmouth and enough stock to total ~500–550 ml liquid.
2. Pat pork dry, rub with olive oil, salt and fennel seeds. Place on top, skin side up.
3. Roast 20 minutes at high heat to start the crackling.
4. Reduce oven to 180°C (160°C fan) / 350°F and roast for about 20 minutes per 500 g (approx. 1 hr–1 hr 15 for a 1.5 kg loin), until cooked through and juices run clear.
5. Rest under loose foil for 20–25 minutes before carving.

For the Gravy

1. Spoon off excess fat from the tray, leaving 2–3 tbsp.
2. Stir in flour, cook briefly, then whisk in 150–200 ml stock. Scrape up fond, apples and onions.
3. Simmer until glossy; season to taste. Strain for smooth gravy or keep rustic.

Serve

Slice the pork belly or loin, spoon over the Lady Sourmouth gravy, and serve with mash, roast roots, or greens.

Get our FREE Christmas recipe eBook to elevate your Christmas dishes this year - Click here