Slow-Roasted Pork Belly with Apple & Cider

Ingredients:

• 1kg -2kg pork belly
• 1 tbsp sea salt
• 1 tbsp oil
• 2 apples, quartered
• 1 large onion, thickly sliced
• 2 garlic cloves, smashed (skin on)
• rosemary
• 300 ml dry apple cider
• 100 ml chicken or vegetable stock

• 1 tbsp apple cider vinegar
• 1 tbsp honey or brown sugar
• 1 tsp Dijon mustard

Method:

1. The day before cooking (if possible), pat the pork skin completely dry with a paper towel.
2. If not already scored by your butcher, then score the skin in thin lines, being careful not to cut into the meat.
3. Place the pork, uncovered, in the fridge overnight (skin-side up) to completely dry out the skin.
4. Preheat your oven to 160°C
5. In a deep roasting tray, line the tray with foil and baking paper.
6. Layer the onion, garlic, apple quarters, and herbs. Pour in the cider and stock.
7. Place your pork belly on top, skin-side up, making sure it’s elevated above the liquid.
8. Rub the skin with oil and salt.
9. Fold the aluminum and baking paper around the belly, not touching the skin.
10. Slow roast uncovered for 2.5 to 3 hours.
11. To crisp the crackling, increase oven temperature to 240°C and roast for a further 20–30 minutes watching closely, until the skin is blistered, golden and crunchy.
12. Let the pork rest for 10–15 minutes before slicing with a sharp knife.  Pro-Tip – turn your pork belly over and cut through the bones first
13. While the pork rests make an apple cider glaze.  On low heat, whisk together the vinegar, honey, and mustard in a small saucepan for 5 to 10 minutes until slightly thickened.
14. Brush over the meat (not the crackling) just before serving or serve on the side.
15. Serve with the roasted apples, onion, and the cider pan juices spooned over and a creamy mashed potato.