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.
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Ingredients
Cider roasted pork belly
Method
Cider roasted pork belly
1.Preheat oven to 240°C (220°C fan forced).
2.Using a sharp knife, score pork rind in a criss-cross pattern. Place pork, rind-side up, in a large baking dish. Combine rosemary and salt in a small bowl, rub over pork. Roast pork, uncovered, 20 minutes or until the rind starts to blister and crackle.
3.Reduce oven to 160°C (140°C fan forced). Add cider to dish, roast, uncovered, 1¼ hours.
4.Add parsnips, garlic and stock to dish, roast a further 45 minutes.
5.Add apple and lentils to dish, roast 30 minutes or until apple is tender. Season to taste.
To get crispy 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 drying out.
Note
