Slow-roasted pork belly with apples

Готовим Meat Slow-roasted pork belly with apples

Turn the oven low and slow to achieve roasted pork perfection. Served with sweet apples and fennel seeds, this roast dinner deserves to be added to your favourites folder.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 240C or 220C fan-forced.
  2. Place pork in a 30cm x 25cm baking dish. Rub all over with oil. Rub salts into scored skin. Roast for 20-25 minutes or until skin starts to blister.
  3. Reduce oven to 180C or 160C fan-forced. Set pork aside. Arrange apples, onion, fennel seeds, thyme and garlic around pork. Pour combined Massel Liquid Stock Vegetable Style and vinegar around pork (avoiding to pour any over the crackling). Roast for 1 hour.
  4. Increase oven to 260C or 240C fan-forced. Roast for 10-15 minutes or until skin is blistered and puffed all over. Remove from oven. Stand loosely covered with foil for 10 minutes. Lift pork and transfer to a board to carve.
  5. Serve pork with apple, onion and cooking juices and mashed potatoes, if desired.

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1.5kg pork belly, scored
2 tsp olive oil
1 tsp salt
1/2 tsp salt flakes
3 large apples, quartered, cored and peeled
2 red onions, cut into wedges
1 tsp fennel seeds
3 sprigs thyme
8 garlic cloves, unpeeled
1 cup Massel vegetable liquid stock
1 tbsp apple cider vinegar

Adv

Autors
Preparation time
10
Cooking time
1:40
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Meat
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