Name: Cider-roasted pork belly
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 1.5 kilogram (3-pound) piece pork belly, rind on; 2 tablespoon fresh rosemary, finely chopped; 1 tablespoon sea salt flakes; 1 1/3 cup (330ml) apple cider; 4 parsnips (1kg), peeled, cut into quarters; 4 clove garlic, peeled; 1 1/2 cup salt reduced chicken or vegetable stock; 2 green-skinned apples (300g); 800 gram (1½ pounds) canned brown lentils, rinsed, drained

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.

Ingredients

1.5 kilogram (3-pound) piece pork belly, rind on

2 tablespoon fresh rosemary, finely chopped

1 tablespoon sea salt flakes

1 1/3 cup (330ml) apple cider

4 parsnips (1kg), peeled, cut into quarters

4 clove garlic, peeled

1 1/2 cup salt reduced chicken or vegetable stock

2 green-skinned apples (300g)

800 gram (1½ pounds) canned brown lentils, rinsed, drained

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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