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CRACKLING PORK BELLY WITH APPLE SAUCE

Recipe by Michael Weldon from Farm to Fork

  • 1 pork belly, removed from packaging and left uncovered in the fridge for 2-3 days
  • Sea salt
  • 1 head of fennel, cut into 8
  • 3 apples
  • ½ cup cream
  • 2 tbs butter

Method:

  1. Preheat an oven to 240deg c
  2. Place the fennel on the bottom of a high sided tray. Lay the pork skin side up over the top of the fennel.  
  3. Place into the oven and cook for 25-30 minutes until the skin starts to bubble can crackle. Turn the oven down to 160 degrees Celsius and cook for a further 45 minutes – 1 hour until the pork is cooked through. Remove from the oven and rest uncovered for 15-20 minutes.
  4. In a saucepan add the apples, cream, butter and a pinch of salt, cook over a medium heat until the apples are falling apart.  
  5. Place in a blender and puree until smooth.
  6. Serve the pork carved with apple sauce on the side.

For best results, try using one of these Raco roasters:

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