Roast Pork Belly

Gypsy Pig are coming this week - so I am excited to try some of their pork belly.

Preparation Time
15 minutes

Cooking Time
120 minutes

Ingredients (serves 6)

1/2 cup sea salt
1 tbsp fennel seeds
1 tsp five-spice powder
1 cinnamon quill
1.2 - 1.5kg Gypsy Pig pork belly, skin scored

2/3 cup caster sugar
100ml cider vinegar
6 Delgrosso Granny Smith apples, peeled, cored and chopped
1/2 lemon, juiced
Salad leaves, to serve

Preheat oven to 200C.

Place salt, fennel seeds, fivespice powder and cinnamon in a spice grinder or mortar and pestle and grind to a powder. Rub all over the pork and refrigerate overnight.

Place pork on a roasting rack over a roasting pan. Pour boiling water in the tin and roast for 45 minutes, then reduce heat to 180C and cook for a further hour.

Remove pork from oven, cover loosely with foil and rest.

To make the apple sauce: Heat sugar and vinegar in a saucepan over a low heat until the sugar has dissolved. Add apple and cook, stirring, until softened.

Stir in the lemon juice and serve warm with the roast pork and salad leaves.

Courtesty: Delicious