Prep 15 mins
Cook 1 hr
From Everyday Gourmet and host Justine Schofield (finalist in Australian Masterchef) and fellow finalist Lucas Parsons. Have not included 3 to 4 hours curing time or overnight refrigeration in time estimates.
Spiced Pork Belly
- 3 1⁄4 kg pork belly (bones removed and scored)
- 1 cup table salt
- 1 tablespoon fennel seed (ground)
- 1 teaspoon five-spice powder
- 1 teaspoon cinnamon
- grapeseed oil (for rubbing)
- sea salt
- 6 granny smith apples (peeled cored and sliced)
- 100 g caster sugar
- 75 g rice wine vinegar
- 1⁄2 lemon (juice of)
- Mix the salt and spices together and rub it all over the pork and let is cure for 3 to 4 hours and then wash the pork belly well and dry with paper towels and place in the fridge uncovered for at least 6 to 8 hours or overnight.
- Preheat the oven to 250°C.
- rub the skin of the pork with some oil and salt and then place the pork on a roasting tray skin side up and cook for 15 minutes.
- Lower the temperature of the oven to 150C and cook for 45 to 50 minutes to get great crackling pork belly can be finished under the grill/broiler.
- Remove the pork belly and rest for 15 minutes and then slice pork belly thinly and serve with apple sauce.
- APPLE SAUCE - Place the sugar and vinegar in a medium size saucepan and bring to the boil and then add the apples and cook until tender and then puree and add the lemon juice and set aside to cool.