This is a rustic, but still impressive dish. The pork comes out wonderfully tender with crispy crackling.
Ingredients
- 1 kg pork belly
- 3 medium apples
- 1 tablespoon salt
- 1 tablespoon cooking oil
Honey Garlic Sauce
- 1/3 cup brown sugar
- ¼ cup honey
- ¼ cup soy sauce
- 6 cloves garlic – crushed
- 1 tablespoon cornflour mixed with ¼ cup water
Method
- Preheat the oven to 150oC (130oC fan bake). Line a roasting pan with two long sheets of foil.
- Cut the apples in half and arrange, cut side down, on the foil in the prepared pan so the pork can sit on top of them.
- Remove all the moisture from the pork skin by dabbing with paper towels.
- Score the pork skin. Mix the salt and oil together and rub into the pork skin.
- Place the pork onto the apple halves and gather up the foil so it surrounds the pork but leaves the skin exposed.
- Cook for 3 hours.
- Reduce the oven temperature to 140oC (120oC fan bake) and cook an additional one hour.
- Increase the oven temperature to 240oC grill (220oC fan grill). This will bring the crackling up to perfection but watch it constantly to avoid burning.
Honey Garlic Sauce
- In a small saucepan combine the brown sugar, honey, soy sauce and garlic. Cook for 2 – 3 minutes.
- Add in the cornflour slurry and whisk until the sauce has thickened. Simmer on low for 5 minutes. Serve with the pork belly.