Tuscan Style Pork Belly with Apple Sauce
Ingredients (Pork Belly):
2kg Piece Mick's Meat Barn Pork Belly
2 tsp Fennel Seeds
1/2 tsp Ground Cloves
1 tbsp Sea Salt
6 Onions, sliced in half
Ingredients (Apple Sauce):
4 Granny Smith Apples, peeled, cored & roughly chopped
1 tbsp Raw Sugar
1 Cinnamon Stick
2 tsp Lemon Juice
Step One - Preheat the oven to 200c. Prepare the pork by using a sharp knife to score the pork skin (or ask your friendly butcher to do this for you).
Step Two - Using a mortar and pestle, coarsely grind the fennel seeds. Place in a bowl along with the ground cloves, sea salt and olive oil. Stir to combine. Rub the olive oil combination into the pork skin.
Step Three - Place the piece of pork on a rack within a roasting tin. Pour 500ml of boiling water into the bottom of the tray. Place the onion halves around the pork belly. Roast for 30 minutes at 200c, or until the pork skin is golden brown.
Step Four - Reduce the oven temperature to 180c and roast the pork for a further 2 hours. Remove from the oven cover and rest for 10-15 minutes.
Step Five - To prepare the apple sauce, put the apples, sugar, cloves, cinnamon stick and 125ml of water into a small saucepan. Over a low heat stir to combine the sugar and allow to simmer, covered, for 10-15 minutes or until the apple is soften.
Step Six - Remove the cloves and cinnamon stick from the apple mixture, and mash the apples into a chunky sauce. Stir in the lemon juice to taste.
Step Seven - Carve the pork and serve alongside the onion halves, apple sauce and your favourite vegetables.