Name: Pork belly with apple cider gravy
Yield: 1
Ingredients: 20.00 ml fennel seeds; 2 tsp caraway seeds; 4 garlic cloves, roughly chopped; 36.40 gm olive oil; 1.5kg Pork Belly Roast Boneless, rind scored; 6 small Granny Smith apples; 2 large fennel bulbs, quartered; 20.00 ml plain flour; 500ml chicken stock; 310ml apple cider; 1 tsp thyme leaves, chopped

Pork belly with apple cider gravy

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Indulgent pork belly with crispy crackling, complemented by zesty fennel and sweet apple.

Ingredients:

20.00 ml fennel seeds
2 tsp caraway seeds
4 garlic cloves, roughly chopped
36.40 gm olive oil
1.5kg Pork Belly Roast Boneless, rind scored
6 small Granny Smith apples
2 large fennel bulbs, quartered
20.00 ml plain flour
500ml chicken stock
310ml apple cider
1 tsp thyme leaves, chopped

Instructions:

Crush fennel seeds, caraway seeds, garlic, and 1 tablespoon sea salt using a mortar and pestle. Mix in oil, then massage the spice blend onto the pork rind. Let it sit at room temperature for 1 hour.
Preheat the oven to 140C. Roast the pork in a large flameproof roasting pan for 2 1/2 hours, adding apple and fennel halfway through and basting with the pan juices.
Crank up the heat to 220C and roast for an additional 30 minutes, or until the skin is crispy, the meat is tender, and the apple and fennel are soft. Take it out of the pan and let it rest for 20 minutes before serving.
Drain most of the fat from the roasting pan, leaving 2 tablespoons. Place over low heat, stir in flour, then add stock, cider, and thyme. Simmer and stir for 6-8 minutes until thick. Serve sliced pork with apple, fennel, and cider gravy.

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