Roast Spiced Pork Belly With Apple Sauce

Submitted by I'mPat

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 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

• Apple Sauce

• 6 granny smith apples (peeled cored and sliced)
• 100 g caster sugar
• 75 g rice wine vinegar
• 1⁄2 lemon (juice of)

directions

1. 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.
2. Preheat the oven to 250°C.
3. 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.
4. 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.
5. Remove the pork belly and rest for 15 minutes and then slice pork belly thinly and serve with apple sauce.
6. 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.