SUCCULENT PORK BELLY

1 Pork Belly, with scored skin

Salt

6 Sage leaves

1 Apple

2 Onions cut into 1 cm

2 Garlic gloves

Aluminium Foil

Baking Paper

Roasting tray

 DIRECTIONS

Pre Heat the oven to 220 degrees

Lay a sheet of aluminium foil then baking paper in the roasting pan.

 Slice the apple and Onion in to circles.

Lay the onions down first, then the apple pieces on top, this will create a bed for the meat, help to flavour it and also catch the juices.

Sprinkle on torn up sage leaves and chopped garlic.

Pat the pork belly dry with paper towel to remove any moisture and rub salt over the skin and into the score lines. I like to use Himalayan Pink Salt for the more mild flavour.

Place the pork belly skin side up on top of the onion mix and package it up in the alfoil and baking paper to cover the flesh but expose the skin.

Bake for 1 hour at 220 degrees; turn the oven down to 180 degrees for another 1-2 hours (depending how large your pork belly is). Re tighten the alfoil when needed to keep the flesh covered and pork skin exposed.

To finish off with crispy crackling, pat the skin dry again with paper towel. Grill the pork belly in the middle rack of your oven. Keep a close eye as this only takes 10 mins and can change quickly. To have a consistent end result cover/shield areas that are done with alfoil so they don’t burn.

Take the Pork Belly out to rest by removing it from the roasting pan. Carefully pour the onion, garlic, apple mix into a blender with a little water and puree. You may want to warm it through in a little saucepan before serving as the gravy.

Serve Pork Belly with an abundance of steamed greens, a couple of tablespoons of your favourite sauerkraut.

School Lunches

If there is any left over, shred the meat and toss through a salad or in a savoury pancake.

Recipe from Wholefood Family