Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1/2 cup sea salt

  3. 1 tbsp fennel seeds

  4. 1 tsp five-spice powder

  5. 1 cinnamon quill

  6. 1 1/5 - 1 1/2kg pork belly, skin scored


  8. 2/3 cup caster sugar

  9. 100ml cider vinegar

  10. 6 Granny Smith apples, peeled, cored and chopped

  11. 1/2 lemon, juiced

  12. Salad leaves, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C.

  2. Place salt, fennel seeds, fivespice powder and cinnamon in a spice grinder or mortar and pestle and grind to a powder. Rub all over the pork and refrigerate overnight.

  3. Place pork on a roasting rack over a roasting pan. Pour boiling water in the tin and roast for 45 minutes, then reduce heat to 180C and cook for a further hour.

  4. Remove pork from oven, cover loosely with foil and rest.

  5. To make the apple sauce: Heat sugar and vinegar in a saucepan over a low heat until the sugar has dissolved. Add apple and cook, stirring, until softened.

  6. Stir in the lemon juice and serve warm with the roast pork and salad leaves.


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