Roasted Pork Belly served with Apple Sauce

Roasted Pork Belly served with Apple Sauce (Serves 4)

A classic Sunday lunch, given a wow factor with the herbs and spices used in the pork belly rub...

Ingredients: 1kg Pork Belly (Fat Scored with a Knife)
                           6 Sprigs of Thyme
                           8 Sage Leaves
                           1 Teaspoon Fennel Seeds
                           2 Tablespoons Sea Salt
                           2 Bramley Apples (Cored, Peeled & Diced)
                           1 Tablespoon Water
                           25g Butter
                           2 Tablespoons Caster Sugar

Method:

1. Preheat your oven to 170 degrees Celsius.

2. For the pork belly, pour boiling water over the top of the meat, discarding the water afterwards.

3. Pat the pork belly dry, using a kitchen towel. In a pestle and mortar create a rub with the thyme, sea salt, sage leaves and fennel seeds. Grind down until a coarse powder is formed and press the rub into the scores in the fat. 

4. Transfer the pork belly to a roasting tray and cook for 3 hours. To create crackling, transfer the pork belly after cooking for 3 hours to the grill and crisp up the belly for 10-15 minutes.

5. To make the apple sauce, in a small pan place the apples and water and cook for 5 minutes wit the lid on until the apples cook down to a purée. Stir in butter and sugar at the end of the cooking process, adding more sugar if needs be, to taste.

6. Serve immediately.