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
• 1/2 cup cream
• 2 tablespoons 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:

• RACO Aerolift 33 x 28cm Roaster