1kg Pork Belly, rind scored
30ml coarsely ground, Coriander and Fennel Seeds
3 Bay Leaves
4-6 large Garlic Cloves
A few sprigs of Sage
4-6 Apples, depending on size
60-125ml Castor Sugar
15ml Fresh Lemon Juice
- Preheat the oven to 160°C.
- Rub salt and spices onto the pork rind, especially getting in the incisions. If possible leave belly uncovered in fridge overnight, to ensure a crisp, golden brown layer of crackling. Then place the bay leaves, garlic and sage in a roasting dish in the oven with the pork on a rack on top. Add water to a depth of 1cm to the roasting dish and roast the meat for about 2 hours without covering or basting it. Check that the water does not dry up during the cooking process; top up if necessary.
- To make the apple sauce; peel, core and quarter the apples, then place them in about 125ml water in a saucepan over medium heat. Cover and simmer until the apples are soft, then break them up slightly and stir in the castor sugar, butter and lemon juice. You can also add a dash of ground cinnamon if you like.
- After 2 hours turn the temperature up to 220°C and roast the pork for another 20-30 minutes or until crackling is crisp. Remove from the oven and allow to stand for 15 minutes before carving.
- Serve with apple sauce, new potatoes and seasonal vegetables.
- Tip: The pork juices caramelise while the meat is roasting. Free the flavours trapped in the bottom of the roasting dish by adding a little liquid, such as white wine, apple cider vinegar or stock. Remove the roast from the tray and whilst letting it rest before carving, bring gravy up to the boil.
Check and adjust seasoning, remove bay leaves before serving.