A perfectly roasted pork belly would be irresistable at gatherings. Follow this recipe to make a crispy roast of succulent, tender meat that will delight your tastebuds.
- 1.5 kg pork belly, rind on
- 2 tbsps fresh rosemary, finely chopped
- 1 tbsp sea salt flakes
- 330 ml apple cider
- 4 parsnips, peeled, cut into quarters
- 4 cloves garlic, peeled
- 1½ cups salt reduced chicken or vegetable stock
- 2 green apples
- 800 g canned brown lentils, rinsed and drained
Preheat oven to 240 C.
Using a sharp knife, score pork rind at 1 cm intervals in a criss-cross pattern. Place pork, rind-side up, in a large roasting pan. Combine rosemary and salt in a small bowl; rub salt mixture over pork. Roast pork, uncovered, 20 mins or until rind starts to blister and crackle.
Reduce oven to 160 C. Add cider to pan; roast 1¼ hours.
Add parsnips, garlic and stock to pan; roast, uncovered, 45 mins.
Cut unpeeled apples into quarters, add to pan with lentils; roast for a further 30 mins or until apple is tender. Season mixture to taste.
Serve sliced pork with apple mixture.
TIP: To make crisp crackling, the pork rind needs to be really dry – leave the pork rind uncovered in the fridge overnight; cover the pork flesh with plastic wrap to stop it from drying out.
Recipe & Photo: The Australian Women’s Weekly/BauerSyndication.com.au