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Roast pork belly with apple sauce
Roast pork belly with apple sauce
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Indulge in a comforting Sunday roast with loved ones.
Ingredients:
  • 60.00 gm sea salt
  • 20.00 ml fennel seeds
  • 1 tsp five-spice powder
  • 1 cinnamon quill
  • 1.2 - 1.5kg pork belly, skin scored
  • 141.90 gm caster sugar
  • 100ml cider vinegar
  • 6 Granny Smith apples, peeled, cored and chopped
  • 1/2 lemon, juiced
  • Salad leaves, to serve
Instructions:
  • Preheat oven to 392F.
  • Grind salt, fennel seeds, fivespice powder, and cinnamon to create a flavorful powder. Massage the spice mixture onto the pork and chill in the fridge overnight.
  • Place the pork on a roasting rack set over a pan. Add boiling water to the pan. Roast at high heat for 45 minutes, then lower the temperature to 180C and continue to cook for an additional hour.
  • Take the succulent pork out of the oven, gently cover it with foil, and let it rest for a while.
  • In a saucepan over low heat, dissolve sugar in vinegar. Stir in apples and cook until softened.
  • Combine the lemon juice and gently mix before serving alongside the roast pork and fresh salad leaves.

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