Dinner ideas

Cider-roasted pork belly

Few can resist a perfectly roasted pork belly. This recipe is dead easy to follow and there is no reason why the result won't be crispy crunch crackling and succulent, tender meat that falls apart at the merest touch of a fork.
CIDER-ROASTED PORK BELLY
4
3H

Ingredients

Method

1.Preheat oven to 240°C/475°F.
2.Using a sharp knife, score pork rind at1cm (½-inch) 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 minutes or until rind starts to blister and crackle.
3.Reduce oven to 160°C/325°F. Add cider to pan; roast 1¼ hours.
4.Add parsnips, garlic and stock to pan; roast, uncovered, 45 minutes.
5.Cut unpeeled apples into quarters, add to pan with lentils; roast for a further 30 minutes or until apple is tender. Season mixture to taste.
6.Serve sliced pork with apple mixture.

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. SERVING SUGGESTION Serve with a green salad.

Note

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