Ingredients
– 1.5 kg pork belly
– 1 tablespoon salt
– 1 tablespoon black pepper
– 2 teaspoons fennel seeds
– 3 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped
– 1 tablespoon fresh sage, chopped
– 1 cup apple juice
– 4 apples, peeled and chopped
– 2 tablespoons brown sugar
Method
1. Preheat the oven to 220°C. Score the skin of the pork belly in a crisscross pattern.
2. Mix the salt, pepper, fennel seeds, garlic, rosemary, and sage in a bowl. Rub this mixture all over the pork belly, making sure it gets into the cuts.
3. Place the pork belly on a roasting tray, skin side up. Pour the apple juice into the tray. Roast for about 30 minutes to get the skin crispy.
4. Lower the oven temperature to 160°C and roast for an additional 1.5 hours. Stir the chopped apples and brown sugar into the tray during the last 30 minutes.
5. Take the pork belly out and let it rest for 10 minutes before slicing. Serve with the apple sauce from the tray.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
