PORK BELLY WITH MAPLE & MUSTARD APPLE

PORK BELLY WITH MAPLE & MUSTARD APPLE

Add this Crispy Skin Pork Belly with Maple & Mustard Apples to your Christmas Day menu, it’s delicious!

PREPARATION TIME
30 minutes
COOKING TIME
3 hours

INGREDIENTS

for 6-8 servings
2 kg boneless pork belly
1 tbsp olive oil
1 tbsp sea salt flakes
2 large brown onions, thickly sliced
6 large sprigs fresh thyme + extra to serve
1 cup salt-reduced chicken stock
770g Granny Smith apples, peeled, quartered & cored
1/3 cup maple syrup
1/3 cup water
2 tsp Dijon mustard
PREPARATION TIME
30 minutes
COOKING TIME
3 hours

PREPARATION

1
Preheat oven to 240˚C/220˚C fan-forced. Using a sharp knife, score the pork rind at 1cm intervals. Rub pork rind with oil then rub with salt.
2
Fold a large sheet of foil to make a double-layered rectangle (larger than the pork belly). Place foil onto into a large shallow heavy-based baking pan.
3
Arrange onions on the foil and top with thyme. Pour overstock.
4
Place pork, flesh-side down, over onions. Crimp the foil edges around pork below the level of the rind (this allows pork crackling to remain crisp). Roast for 30 minutes.
5
Decrease oven to 160˚C/140˚C fan-forced and roast pork for 2 hours or until very tender. Remove from oven and set aside for 15 minutes to rest.
6
To make maple & mustard apples, place apples, maple sugar and water into a medium saucepan. Cover and bring to the boil. Reduce heat and simmer, partially covered, for 15-20 minutes until tender. Roughly break up apples with a wooden spoon and stir through mustard.
7
Slice pork belly and arrange on a serving platter. Serve with maple & mustard apples. Sprinkle with extra thyme. Drizzle with the warmed pan juices and serve with the baked onions if liked.
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