Home
Recipes

Three-bean salad, rebooted

Beans recipes

Three-bean salad, rebooted

Bacon-and-date roast duck legs on lentils

Duck recipes

Bacon-and-date roast duck legs on lentils

40 minutes

Creamed spinach with smoked chilli-yoghurt

Chilli recipes

Creamed spinach with smoked chilli-yoghurt

30 minutes

Crunchy hazelnut chocolate pralines

Chocolate recipes

Crunchy hazelnut chocolate pralines

15 minutes

Tagliatelle with caramelised onion and yoghurt sauce

Aliums

Tagliatelle with caramelised onion and yoghurt sauce

45 minutes

Deboned leg of lamb with turmeric sweet potato mash

Lamb recipes

Deboned leg of lamb with turmeric sweet potato mash

1 hour 20 minutes

Asian-style slow-cooked pork shoulder

Asian recipes

Asian-style slow-cooked pork shoulder

3 hours

Lemon-and-yoghurt cake

Cake recipes

Lemon-and-yoghurt cake

30 minutes

Home-made steamed buns with pickled cucumber and pickled fish

Easter recipes

Home-made steamed buns with pickled cucumber and pickled fish

1 hour 15 minutes

Cheat's lemon-and-dill crumbed salmon roast

Crumbed recipes

Cheat’s lemon-and-dill crumbed salmon roast

45 minutes

Tomato-and-tuscan chicken tray roast

Chicken recipes

Tomato-and-tuscan chicken tray roast

1 hour

Roast pork belly with cider, apple and sage

Apple recipes

Roast pork belly with cider, apple and sage

55 minutes

Load more

Roast pork belly with cider, apple and sage

By Hannah Lewry

Serves 12

Difficulty Easy

Prep Time 15 minutes

Cooking Time 55 minutes

Ingredients

3 x 800 g Woolworths Easy to Cook pork belly roasts
8 small onions, halved
2 T olive oil
5 – 6 small red apples, some halved and others quartered
3 T brown sugar
3 T butter, for dotting
1 1⁄2 cups cider or vegetable stock
Fresh sage, a handful

Method

Preheat the oven’s grill to maximum.
Pat dry the Woolworths Easy to Cook pork belly roasts using kitchen paper, then score the fat and generously sprinkle with sea salt.
Arrange the small, halved onions in an ovenproof tray, drizzle with 2 T olive oil and season. Top with the pork. Place under the grill for 10–15 minutes – keep an eye on the fat so it doesn’t burn.
Turn off the grill and preheat the oven to 180°C. Baste the pork with the pan juices, add the small red apples, some halved and others quartered, to the roasting tray.
Sprinkle with 3 T brown sugar, dot with 3 T butter and pour in the cider or vegetable stock. Add a handful fresh sage. Roast for a further 30–40 minutes, or until the juices run clear and the pork is cooked through.

Cook's note: I whack pork belly under a hot grill first, for guaranteed crackling, then roast it slowly with cider or stock for a juicy finish.

Discover more roast recipes here.