There is no better way to celebrate Sunday with family and friends than to enjoy a roast dinner.
Ingredients
- 1/2 cup sea salt
- 1 tablespoon MasterFoods® Fennel Seed Whole
- 1 teaspoon five-spice powder
- 1 cinnamon quill
- 1.2 – 1.5kg pork belly, skin scored
APPLE SAUCE
- 2/3 cup caster sugar
- 100ml cider vinegar
- 6 Granny Smith apples, peeled, cored and chopped
- 1/2 lemon, juiced
- Salad leaves, to serve
Method
- Step 1Preheat oven to 200C.
- Step 2Place salt, fennel seeds, fivespice powder and cinnamon in a spice grinder or mortar and pestle and grind to a powder. Rub all over the pork and refrigerate overnight.
- Step 3Place pork on a roasting rack over a roasting pan. Pour boiling water in the tin and roast for 45 minutes, then reduce heat to 180C and cook for a further hour.
- Step 4Remove pork from oven, cover loosely with foil and rest.
- Step 5To make the apple sauce: Heat sugar and vinegar in a saucepan over a low heat until the sugar has dissolved. Add apple and cook, stirring, until softened.
- Step 6Stir in the lemon juice and serve warm with the roast pork and salad leaves.
Notes
For the perfect pork crackling, set the pork on a plate, uncovered in the fridge overnight. This will dry the skin out. Score the pork belly and rub with lots of salt. Place on a rack in a pan and pour boiling water into the pan before roasting.
- Author: Valli Little, Food director – delicious.
- Image credit: Ian Wallace
- Publication: Taste.com.au
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