Time: 2 hours+
- 1 kg pork belly, skin on, scored
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 apples, peeled, cored, and coarsely chopped (about 4 cups chopped)
- 1/2 cup water
- 3 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon salt
Boil a kettle of water. Place the pork belly skin-up on a wire rack in the sink, and pour the boiling water over the skin. Once cool, rub the skin and flesh of the pork with salt. If you have time, rest this in the fridge for an hour or even overnight, but it can be cooked straight away if required.
Heat your oven to 240°C. Rub the pork all over with olive oil and place into a roasting pan, skin-side up. Roast for 45 minutes, until the skin is puffed and crackled. Reduce the heat to 180°C and roast for a further 20 minutes. Rest for 15 minutes, then slice and serve with the apple sauce.
To prepare the apple sauce, melt butter in a medium saucepan over medium heat. Add apples to the pan; cook for 4 minutes, stirring frequently. Add 1/2 cup water, sugar, juice, and 1/8 teaspoon salt to pan; cook 25 minutes, stirring occasionally. Cover and cook for 25 minutes or until the apples are tender. For a smooth texture, mash with the back of a spoon.