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Ready to Serve Moes Sweet and Sour Belly Roast

Moes Sweet and Sour Belly Roast. A riff on the classic sweet and sour , swapping out fried for roasted belly, and pineapple for rhubarb. Easy sweet and sour recipe ε’•ε™œθ‚‰. The secret lies in the use of plum sauce and lemon juice to create the perfect balance of sweetness and sourness.. Today we will prepare Moes Sweet and Sour Belly Roast for my son.

Moes Sweet and Sour Belly Roast

Moes Sweet and Sour Belly Roast

Sweet And Sour Meatballs, Sweet And Salty Candied , Sweet & Spicy Dog. Sweet and Sour Grilled RoastPork. loin roast, teriyaki sauce, pepper, dry red , brown sugar and. Sweet and sour doesn't need an introduction. You can simply cook Moes Sweet and Sour Belly Roast by following 12 ingredients and 8 steps. Here is how you can easily prepate it.

Ingredients of Moes Sweet and Sour Belly Roast

1 You need 2 tbsp of Olive oil.
2 About 4 of thick slices of Belly .
3 About 1 can of Pineapple Rings.
4 About 4 slices of Gammon.
5 It’s 4 large of Tomatoes sliced.
6 You need 2 medium of Onions sliced thick.
7 It’s 4 medium of Apples, sweet.
8 About 1/4 cup of water.
9 You need 1/4 cup of Cider Vinegar.
10 Approximately 2 tbsp of Brown Sugar, light.
11 Take 4 tbsp of Tomato Sauce.
12 Approximately 1 tbsp of Honey.

It's an internationally famous dish and most cultures have a different spin on it, which I think is absolutely fantastic! Koreans have Tangsuyuk, Japanese have Subuta, the Caribbeans also have their version as well – and I'm sure there are plenty. This recipe for Sweet and Sour Roast Tenderloin has been a long time coming. As in, years and years and years coming.

See Also This Yummy Food:  Lets Make Delicious My Black Pudding & fried Egg Muffin. 😘

Moes Sweet and Sour Belly Roast cooking step by step

Step 1 In a fry pan pour in olive oil heat up and place strips of belly in, fry both sides until coloured..
Step 2 Lay the belly in a roasting dish, and lay the pineapple rings on top. Keep the pineapple juice ..
Step 3 Peel and slice the apples and put in a sauce pan with brown sugar and the water. Bring to boil add sugar and stir, cider vinegar and tomato sauce. Mix together and simmer until softened..
Step 4 Cut up gammon, remove any fat, lay on top of pineapple rings and tomatoes..
Step 5 Lay sliced onions on top of gammon..
Step 6 Pour on top of the lot the apple mixture, and the pineapple juice then roast, covered with foil on high for 10 mins then turn down low and simmer for 2 hours..
Step 7 For the last 15 remove the foil and simmer..
Step 8 Serve with flavoured rice, creamy mash potatoes, or a sweet salad, its yummy! If there is excess juice just use a spoon strainer and keep some juice and pour over mash..

I've made it more than a dozen times on Instagram Stories and Snapchat and decided (with a bit of your prodding!) that it was about time it got its permanent place on the Interwebs. Roast belly is perfect when newly cooked and the skin is puffed and crisp. A few hours later and the lovely rind becomes chewy. What do you do with leftovers? You make a sauce and cook it as sweet sour leftover roast belly.

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