2 kg boneless pork belly (see tip in ‘General Information’ tab)
1 tablespoon olive oil
1 tablespoon sea salt flakes
2 large brown onions, thickly sliced
6 large sprigs fresh thyme + extra to serve
1cup salt-reduced chicken stock
MAPLE & MUSTARD APPLES
770g Granny Smith apples, peeled, quartered and cored
1/3 cup maple syrup
1/3 cup water
2 teaspoons Dijon mustard
- 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.
- Fold a large sheet of aluminium foil to make a double layered rectangle (larger than the pork belly). Place foil onto into a large shallow heavy-based baking pan.
- Arrange onions on the foil and top with thyme. Pour over stock.
- 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.
- 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.
- 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.
- 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.
For best results, dry the pork belly with paper towel. Place pork, rind-side up and uncovered, on a tray in the fridge overnight to air dry.
Let pork stand at room temperature for 1 hour before roasting.