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Crispy skin pork belly with caramelised apples
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Prep Time:
35 minutes
Cook Time:
150 minutes
Total Time:
185 minutes
Indulge in a delicious Sunday roast featuring succulent Aussie pork belly with a side of roasted kalettes and Brussels sprouts.
Ingredients:
  • 1.3kg Pork Belly Roast Boneless
  • 1 tablepsoon sea salt flakes
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 brown onion, cut into wedges
  • 1 fennel, trimmed, cut into wedges
  • 250ml chicken stock
  • 200g pkt Australian Kalettes, trimmed
  • 200g brussels sprouts, halved
  • 12.00 gm brown sugar
  • 3 small red apples, halved
Instructions:
  • 1. Preheat your oven to 140°C. 2. Prepare the pork by patting the rind dry with paper towel. 3. Brush the rind with half of the oil. 4. Sprinkle with salt, fennel seeds, and cumin seeds. 5. Place onion and fennel wedges in the roasting pan. 6. Put the pork on top of the onion mixture, rind-side up. 7. Pour stock around the pork. 8. Cover and roast for 2 hours until the pork is very tender.
  • Preheat oven to 230°C. Roast uncovered for 30 minutes, or until the rind is crackled. Let it rest covered for 15 minutes before serving.
  • In a roasting pan, mix together the kalettes, brussels sprouts, 1 teaspoon of sugar, and remaining oil. Season with salt and pepper. Sprinkle the cut side of the apple with the rest of the sugar, then add it to the kalette mixture in the pan. Roast at 230°C along with the pork, turning occasionally, for 20 minutes or until everything is tender.
  • Assemble the pork, onion mixture, and kalette mixture stylishly on a large serving platter. Slice the pork thickly before serving.

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