Pork Belly with Apple and Mustard Sauce

Ingredients

• 1kg. boned pork belly, rind scored
• 3 tsp salt
• 1 tbsp white vinegar (or apple cider if you have it)
• 2 Granny Smith apples cut in halves & cored Not peeled. sage fresh or dried
• 1 onion, chopped
• 1 stubby alcoholic apple cider
• 2 small parsnips, peeled and trimmed
• 4 small carrots, trimmed
• 3 potatoes, each cut into 6 wedges
• ½ bunch fresh thyme sprigs
• 1½ tbsp oil
• salt & cracked black pepper
• 1 tbsp wholegrain mustard

Method

• Step 1Preheat camp oven to 160°C .
• Step 2Rub scored rind of pork with vinegar. Let rest for 1 hr.
• Step 3Then rub with oil then salt massaging well.
• Step 4Place sage and onion into camp oven and pour over cider.
• Step 5Place rack over onion, sage and cider mix and lay pork belly on top, skin side up.
• Step 6Roast for 3 hours.
• Step 7After 1½ hours, spread parsnips, carrots, potatoes and thyme on a tray drizzle with oil, season with salt and pepper to taste and toss well to combine.
• Step 8Place vegetables and apples in camp oven and cook with pork.
• Step 9After 20min. take apples out of oven and set aside.
• Step 10Toss vegetables occasionally.
• Step 11After the 3 hours, increase temperature to 230°C . and cook for a further 20 to 30 mins until crackling is crispy and vegetables are golden.
• Step 12Remove veg from camp oven.
• Step 13Place veg in dish and keep warm.
• Step 14Rest pork.
• Step 15Scrape flesh of apple away from skin. Mash apples and mix with mustard using fork so that it comes together but is still chunky.
• Step 16Slice pork into portions and serve with slow-roasted winter vegetables and apple sauce.

Created: 20 Jan 2015 - brian p