Ingredients
Method
- 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
Ingredients
- 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.
What a fabulous recipe!!!!!!! Because of lockdown, we thought about using apple juice instead of cider. Bought Granny Smith apples and used our juice extractor to get fresher-as-fresh apple juice. Amazing that such a few ingredients can create such a tasty dish. The leftover pork, onions and apples we’ve used as toppings on a pizza basis last night … divine!