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How to make Slow roasted pork belly with apples

Yield = 6
Prep time: 0:10
Cook time: 1:40
Total time: 1:50

Ingredients

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

Method

  • Step 1 Preheat oven to 240C or 220C fan-forced.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5 Serve pork with apple, onion and cooking juices and mashed potatoes, if desired.