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Roast Spiced Pork Belly

As winter sets in, there’s nothing better than warming the kitchen with a delicious roast. Next time you’re planning a pork roast, mix things up by using Murray Valley Pork belly and swapping your traditional potatoes with an eggplant, tahini and Greek yoghurt puree.

By placing the pork belly on a generous bed of fresh thyme, oregano, garlic and apple, the pork is infused with the most delicious flavours. The secret to this recipe is the marbling of the pork, which ensures the meat stays succulent and juicy.

This is a truly tasty dish – the combination of crunchy apples, sweet blistered cherry tomatoes, eggplant puree and crispy pork crackling, make for the perfect combination of winter flavours.
 

 

Cooking Time: >1 hr
Dish Type: Roast
Occasion: Sunday Lunch
Special Diets: None
Cuisine: Traditional
Cut:Pork Belly
Celebrity:Justine Schofield
Blogger: No
Ingredients
Spiced Pork Belly
2-2.5kg Pork Belly – Bones Removed and Scored
1 cup Table Salt
1tbs Fennel Seeds – Ground
1tsp Five Spice Powder
1tsp Cinnamon
Grape Seed Oil for Rubbing
Sea Salt

Apple Sauce
6 Granny Smith Apples – Peeled, Cored and Sliced
150g Castor Sugar
75g Rice Wine Vinegar
Juice of ½ Lemon

Directions
Roast Spiced Pork Belly with Apple Sauce
Chef: Justine Schofield
Serves: 4-6
Time: 2 Hours + overnight


Ingredients
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.

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.

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