Twice Cooked Pork Belly with cider, apple and 5 spice
Recipe supplied by BPEX
Ingredients
Serves 4- 700g Lean piece of belly pork
- 300ml Cloudy cider
- Seasoning
- 5ml (1tsp) Chinese 5 spice
- 2 Star anise
- 2 Cox’s apples, cored and quartered
- 15ml (1tbsp) Honey
Instructions
Takes about 2 hours
1. Preheat oven to Gas 4-5, 180ºC, 350ºF
2. Take the flat piece of belly, dry the rind and score deeply with a sharp knife
3. Line a shallow roasting pan with two large pieces of foil. Add to this the cider, seasoning and spices
4. Place the belly on to the foil and tuck the foil around the joint so that the liquid is against the belly joint, but leave the top dry and exposed. Brush rind with oil and sprinkle with salt
5. Open roast for about 1 hour then open foil parcel. Add the apples (add more cider if too much has evaporated), cover over the whole joint with foil and return for a further hour
6. When cooked carefully open foil, drizzle rind with honey and place under a preheated grill. Cook for about 5 minutes to finish off the crackling
7. Serve cut in to thick slices, drizzle with sauce and serve with applies and Chinese stem vegetables
