- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes plus 30 minutes marinating time
- Effort: easy
- 800 g piece pork belly
- handfuls coarse sea salt
- 2 tsp fennel seeds
For the apple sauce
- 2 bramley apples
- 1 dessert apple, such as Cox
- 50 g caster sugar
- small knob of butter
- 1 sprigs rosemary, leaves only
- mashed potato
- steamed purple sprouting broccoli
1. Dry the belly pork well with kitchen paper and, with a very sharp knife, score the rind at 1 cm intervals.
2. Put the salt and fennel seeds in a pestle and mortar and grind them together. Rub the spiced salt into the pork flesh and rind. If you have time, leave for 30 minutes or so at room temperature then, using kitchen paper, pat away any excess moisture drawn out by the salt.
3. Cook the pork, skin side down, on a griddle for 20-30 minutes, turning once when the crackling is crisp. Allow the pork to cook through on the other side. While the pork is cooking, prepare the apple sauce.
4. For the apple sauce: peel, core and dice the apples. Put them in a small saucepan with the sugar, butter, rosemary and a splash of water and simmer until the apples have softened into a pulpy sauce. Keep warm until ready to serve.
5. To serve, carve the pork into thick slices and accompany with the warm apple sauce, some mashed potatoes and steamed purple sprouting broccoli.
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