Autumn Roast Pork Belly with Chinese Five Spice and Spiced Apple Sauce

As the days shorten and temperatures drop, don’t warm and tangy family meals sound really appealing?

Try this one, using some of our scrumptious free range pork from the foothills of the Southern Alps. Call into the shop soon!

Ingredients

Pork

• About 900 grams (2lbs) piece of pork belly – can be whole or boneless
• 15 ml (I tbsp) Chinese five spice
• Oil
• Salt

Apple Sauce

• 2 Cooking apples, cored, peeled and sliced
• 1 Eating apple, cored and sliced
• 30 ml (2 tbsp) Brown Sugar
• Splash of apple juice or ginger beer
• A pinch of Chinese Five Spice

Cooking

Pork:

1. Pre-heat your oven to mark 4-5, 180 degrees C or 350 degrees F
2. Take the flat piece of belly, dry and scour deeply with a sharp knife
3. Rub the rind with Chinese five spice, oil and salt
4. Line a shallow roasting pan with foil
5. Place the belly into the foil and tuck around the joint
6. Open roast for about 2 hours
7. When cooked, allow the belly to rest for 10 minutes before serving

Remember to make use of oven and roast your root vegetables at the same time for about 45 minutes.


Apple Sauce:
Place all the ingredients into a small frying pan. Simmer with the lid on for about 10 minutes until the cooking apples are fluffy. Mix well together and put to one side.
Serve cut into chunks with apple sauce, roasted vegetables and creamy mash potato.