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Slow-roasted pork belly

By Kevin Joseph

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 3 1/2 hours

Ingredients

1.5 kg pork belly, trimmed and cleaned
Chinese five-spice powder, for rubbing
Maldon salt and freshly ground black pepper
Canned baby apples, to garnish

For the sauce:

2 carrots, chopped
4 apples, chopped
2 stalks celery, chopped
3 leeks, chopped
1/2 cup soya sauce
3 T apricot jam
sea salt and freshly ground black pepper

For the cabbage:

1 onion, finely chopped
2 T olive oil
1 t caraway seeds
2 T white-wine vinegar
50 g sugar
1 red cabbage, finely chopped
sea salt and freshly ground black pepper

Method

Preheat the oven to 100°C. Rub the pork belly with the five spice powder and season liberally. Place on a roasting pan, skin side down, and roast for 3 hours.

Increase the temperature to 160°C for the last 10 minutes to brown the meat while turning frequently. Serve with the sauce and cabbage and top with canned baby apples, warmed through and drained.
To make the sauce:
To the pork drippings, add the carrot, apple, celery and leek and roast for 5 minutes. Transfer to a saucepan over a medium to low heat and add the soya sauce and apricot jam. Simmer for 15 minutes, then strain, blend and season to taste.

To make the cabbage:
In a pan over a medium to low heat, sweat the onion in a little olive oil. Add the caraway seeds, white-wine vinegar, and sugar and cook for 2 minutes. Add the cabbage and allow to caramelise. Season to taste and serve.

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