Crispy Pork Belly with Mustard and Apples Recipe

How to make Crispy Pork Belly with Mustard and Maple Apples

Method

  1. 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.
  2. 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.
  3. Arrange onions on the foil and top with thyme. Pour over stock.
  4. 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.
  5. Decrease oven to 160˚C (140˚C fan-forced) and roast pork for 2 hours or until very tender.
  6. 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.
  7. When pork is cooked, remove from oven and set aside for 15 minutes to rest.
  8. 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.