Roast Belly of Pork With Apple Sauce

Pork Belly is a dish which many eat out but rarely cook at home … I am not sure why possibly perfecting the crisp crackling is daunting … these are the steps which I follow!

Ingredients

• Thick Belly of PorkFresh thyme leaves
• Salt and Pepper

Apple Sauce:

• 2 large cooking apples
• tbs of butter
• tsp sugar (to taste)

Instructions

• Heat the oven to a high 220 degrees
• Score the skin of the belly with your sharpest knife or blade
• Generoulsy rub the skin with the thyme, seasoning  … making sure it reaches deep into all the cracks
• Roast the pork for half and hour in the hot oven
• Turn the oven down and cook for a further hour … this will depend on the thickness of the meat … but when the juices run clear and the crackling gold the meat is cooked
• Peel and core the apples chop up small and add to a small pot with the butter and sugar … leave to melt until the apple has dissolved.
• If you feel the crackling is not as crisp as you would like turn up the grill until crisp
• Remove the crackling before carving the meat and brake it into bite size pieces
• Serve with mash spuds and apple sauce