Spiced Pork Belly
2-2.5kg Pork Belly – Bones Removed and Scored
1 cup Table Salt
1tbs Fennel Seeds – Ground
1tsp Five Spice Powder
Grape Seed Oil for Rubbing
6 Granny Smith Apples – Peeled, Cored and Sliced
150g Castor Sugar
75g Rice Wine Vinegar
Juice of ½ Lemon
Roast Spiced Pork Belly with Apple Sauce
2 Hours + overnight
Pre heat the oven to 160C.
Mix the salt and spices together and rub it all over the pork. Let it cure for 3-4 hours. Then wash the pork belly well, and dry with paper towels. Place in the fridge uncovered for at least 6-8 hours or overnight.
Preheat the oven to 250 degrees Celsius.
Rub the skin of the pork with some oil and salt, then place the pork on a roasting tray skin side up and cook for 15 minutes.
Lower the temperature of the oven to 150 degrees, and cook for 45-50 minutes. To get great crackling, pork belly can be finished under the grill
Remove the pork belly and rest for 15 minutes Slice Pork Belly thinly and serve with Apple Sauce.
Place the sugar and vinegar into a medium size saucepan and bring to the boil. Add the apples and cook until tender. Puree then add lemon and set aside to cool.