Ingredients

• 600gpork belly, skin on guidance
• 1teaspoon fennel seeds
• 2tablespoons salt flakes
• 1teaspoon black peppercorns

• 2granny smith apples, cored, peeled and chopped
• Juice of half a lime
• 1teaspoon sugar

• ¼ cup honey
• ¼ cup cider vinger

• 2teaspoons Dijon mustard
• ½ teaspoon sugar
• Pinch salt
• 2tablespoons water
• 1 ½ teaspoon cider vinegar
• 100mlgrapeseed oil
• Watercress and baby mache, to serve

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Method

Preparation: 60 minutes
Cooking: 2 hours 20 minutes

1. Preheat oven to 230°C

2. For roast pork belly, trim pork of excess fat and score the skin. In a dry pan roast the fennel seeds, one tablespoon salt and the peppercorns until fragrant.  Cool, then grind finely in a pestle and mortar.  Rub all over the flesh side of the pork, massaging it in well. Sprinkle skin with about one tablespoon salt and rub in.  Refrigerate for at least 30 minutes.  Remove from fridge, wipe of all salt and moisture.  Lightly salt.  Place pork on a roasting rack with a tray of water underneath to help keep the pork moist.  Roast for 2 hours or until skin is crisp and flesh is tender.  Check after 45 minutes to ensure the pork crackling doesn’t burn.  If it’s looking a little too brown cover the pork with foil, or reduce oven temperature to 200°C.  Rest for 20 minutes and cut into rectangular serving portions.

3. For apple puree, place apples in a saucepan with lime juice, sugar and 1-2 tablespoons of water.  Cover and simmer until tender.  Blend in a thermomix or blender until smooth. Check for seasoning.  

4. For glaze bring both the honey and cider vinegar to a boil over medium heat, simmer until syrup thickens.

5. For vinaigrette mix all ingredients and whisk well until emulsified.

6. To serve, place pork on a serving plate and drizzle with glaze.  Add a dollop of apple puree next to pork. Add watercress, top with baby mache and lightly dress with vinaigrette.