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Slow-roasted pork belly with apples
Slow-roasted pork belly with apples
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Prep Time:
10 minutes
Cook Time:
100 minutes
Total Time:
110 minutes
Slow-roasted pork with sweet apples and fennel seeds - a must-have addition to your dinner rotation.
Ingredients:
  • 1.5kg pork belly, scored
  • 9.20 gm olive oil
  • 2.40 gm salt
  • 1.20 gm salt flakes
  • 3 large apples, quartered, cored and peeled
  • 2 red onions, cut into wedges
  • 1 tsp fennel seeds
  • 3 sprigs thyme
  • 8 garlic cloves, unpeeled
  • 255.00 gm vegetable liquid stock
  • 20.00 ml apple cider vinegar
Instructions:
  • Preheat oven to 240C (220C fan-forced).
  • In a 30cm x 25cm baking dish, lay the pork down and massage it with oil. Gently work the salts into the scored skin. Roast until the skin begins to blister, around 20-25 minutes.
  • Lower the oven temperature to 180C or 160C fan-forced. Place the pork to the side. Surround the pork with apples, onion, fennel seeds, thyme, and garlic. Pour the mixture of Massel Liquid Stock Vegetable Style and vinegar around the pork, being careful not to pour it over the crackling. Roast for 1 hour.
  • Preheat the oven to 260C (240C fan-forced). Roast the pork for 10-15 minutes, or until the skin is blistered and puffed all over. Remove from the oven and let it rest loosely covered with foil for 10 minutes before transferring it to a cutting board to carve.
  • Serve the pork alongside the apple, onion, and cooking juices, and optionally with mashed potatoes.