This recipe requires a small amount of effort with 2 hours of your time. The end result is pretty phenomenal. Great for a dinner gathering, enough for 4 to 6 people.
What you need:
1.8 KG boneless pork belly, skin on
2 Tbsp olive oil
1 Tbsp sea salt
2 tsp fennel seeds
6 small red skinned apples
2 Tbsp brown sugar
100g Butter Salted
2 Tbsp fresh Sage leaves
3 Tbsp gravey powder
1/4 cup apple cider vinegar
2 cups chicken stock
Mashed pumpkin and green beans to serve
1. Use a mortar and pastel, pound the salt, fennel seeds roughly. Score the skin of pork belly with a sharp knife deeply, leaving 1 cm gap in between.
2. Rub the salt mix on to the skin evenly. Leave it over night in the fridge uncovered.
Preheat oven to 230.
3. Rub the oil evenly over the skin. Place the pork skin-side up in a roasting pan. Roast at 230 C for 20 min.
4. Meanwhile, place apples, sugar, 80g of the butter and Sage leaves. Pack them in nicely to combine.
5. Reduce ove to 180 C. Roast pork for a further 40 min. Add the apples to the side and roast along with pork until they begin to collapse. (roughly 30 min). If the apples are ready earlier than the pork, take them out first.
6. Take the pork out of the oven and set aside for 15 min to rest.
Place 1/2 cup of excess fat from the roasting pan over medium heat. Add the gravy powder and vinegar, stir constantly until well combined for 5 min. Add the chicken stock and bring to the boil. Reduce the heat to medium and cooked for 8 min or until the sauce is thicken and reduced. Add the remaining butter if needed. Season with salt and pepper.