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.
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.