Crispy Pork Belly with Mustard and Apples Recipe
How to make Crispy Pork Belly with Mustard and Maple Apples
Method
- Preheat oven to 240˚C (220˚C fan-forced). Using a sharp knife, score the pork rind at 1cm intervals. Rub pork rind with oil then rub with salt.
- Fold a large sheet of aluminium foil to make a double-layered rectangle (larger than the pork belly). Place foil onto into a large, shallow, heavy-based baking pan.
- Arrange onions on the foil and top with thyme. Pour over stock.
- Place pork, flesh-side down, over onions. Crimp the foil edges around pork below the level of the rind (this allows pork crackling to remain crisp). Roast for 30 minutes.
- Decrease oven to 160˚C (140˚C fan-forced) and roast pork for 2 hours or until very tender.
- Meanwhile make mustard and maple apples. Place apples, maple syrup, sugar and water into a medium-sized saucepan. Cover and bring to the boil. Reduce heat and simmer, partially covered, for 15-20 minutes until tender. Roughly break up apples with a wooden spoon and stir through mustard.
- When pork is cooked, remove from oven and set aside for 15 minutes to rest.
- Slice pork belly and arrange on a serving platter. Serve with mustard and maple apples. Garnish with extra thyme. Drizzle with the warmed pan juices and serve with the baked onions if using.
Recipe: Courtesy of Australian Pork.