Three Way Pork with an Apple Sauce.

Three Way Pork with an Apple Sauce.

Three way Pork|Fine dining at home.

This three way pork dish is getting back to the food I love. We all know about buying quality ingredients and treating them correctly, but for once, I wanted to try and do things on a bit of a budget. For this dish, per serving, the cost was less than £2.

I roasted a side of belly, removed the skin and crisped it up. Followed with a brined pork tenderloin. I love to brine the tenderloin as it does dry out quickly and lose flavour. By brining, even for only two hours you can inject juiciness and flavour. The potatoes were duck fat fondants and the sauce was one of my easiest ever. It was a bramley(cooking) apple cooked with a star anise until it turned to a pulp. I then stirred in some grain mustard and low fat cream. What could be easier.[purerecipe]


  • 650g, Flavoured or Plain. Pork Belly
  • 1, about 450g Pork Tenderloin
  • 750ml Water
  • 38g Salt
  • 2 Tbsp Sugar
  • 3 Stalks Thyme
  • 2 Tsp Crushed Garlic
  • 1 Tsp. Peppercorns
  • Potatoes

  • 4 Medium. Buttery Potatoes( Elfe, Rooster)
  • 3 Tbsp Duck Fat
  • 500ml,Veg or Chicken Stock
  • Apple Cream Sauce

  • 2, cubed. Bramley Appples
  • 1 Tbsp Grain Mustard
  • 1 Star Anise
  • 250ml. Low Fat Cream
  • 1, shredded. Savoy Cabbage.


  1. Mix water, salt, sugar, thyme, garlic and peppercorns together in a pan. Heat slowly until it warms a little and salt and sugar are dissolved. Let it cool, add pork and transfer to plastic container. Leave overnight or for minimum two hours.
  2. Set the oven to 150°c, if you have a plain belly season heavily with salt and pepper. Put it on a rack and pour water underneath. Place in the oven for 2h30. Once cooked remove the skin from the top and cook in the oven(180c) until crispy. Carefully cut up the belly into portions removing any large layers of fat. This can be done ahead of time and reheated before serving. 15mins at 180°c
  3. Start the potatoes. Peel and cut the potatoes into 1 inch thick slices. Heat the duck fat and brown on one side. Turn over, add the stock to the top of the potatoes. Place a lid on and cook for 30mins. 
  4. Add a knob of butter to a pan, cook the apples and star anise until it turns to a pulp. Remove the star anise, add the mustard and cream. Check for seasoning.
  5. Remove the fillet from the brine. Dry and cook in a pan with a little oil. It will cook in 10mins over a medium to high heat.
  6. Whilst that is cooking, pan fry your cabbage and season well.
To serve, place a round of cabbage to one side and top with a piece of fillet. Put a square of belly on the other side of the plate, potatoes in between. Now pour the sauce over both pieces of pork and finish with a crispy piece of pork crackling over the top.


  1. Beautiful dish, David. I love pork – definitely my favourite meat, and probably the one thing that stands between me and being able to be a vegetarian. Love your preparation and I love the sound of that sauce – can’t wait to try that one.

  2. This looks amazing! I like the crackling balanced on top, and the potato looks sooooo crispy! Nice work!

    FoodNerd x

  3. the apple cream sauce sounds very good!

  4. for weeks i have been looking for recipe for my hnd professional cookery course and i just stumbled on ur site. great looking presentation nice 1

  5. This recipe sounds like just what i am looking for but would like to ask if you brine the belly as well as the tenderloin?

    • Dave Crichton

      Hi Jon, I didn’t brine the belly. I just salt it heavily before it’s cooked. There’s so much fat in it, it won’t dry out. Hence the need to brine the tenderloin.

  6. A pork threesome, lol. Love it!

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