Slow Roast pork belly with apple sauce
Serves 4 – 6
1.3 kg pork belly
80 ml (⅓ cup) olive oil
Salt and black pepper
2 carrots, peeled and cut in 3
3 apples, peeled and halved
45ml (3 T) Huletts Treacle Sugar
2 bulbs of garlic, cut in half
2 onions, peeled and halved
½ a bunch of fresh thyme
Apple, carrot and onion pieces from the roasting pan
250 ml (1 cup) vegetable stock
45 ml (3 T) cake wheat flour
15 ml (1 T) Huletts Treacle Sugar
Salt and pepper to taste
- Preheat the oven to its highest temperature.
- Using a very sharp knife, score the skin down to the meat (try not to cut the meat), making the cuts very close together.
- Pour the olive oil over the top of the scored skin, sprinkle with salt and pepper and rub into the skin.
- Sprinkle the Huletts treacle sugar over the apples and place in a roasting tray along with the garlic, onion and thyme.
- Place the pork belly on top of the vegetables in the tray, then roast for 10 to 15 minutes, or until the skin starts to bubble and turns golden brown.
- Reduce the oven temperature to 170°C, and roast for 2 ½ hours.
- Carefully remove the meat from the oven and test to see if it pulls apart easily. If not, cook for a little longer. Allow the meat to rest while you make the apple sauce.
- Place 4 of the roasted apple halves, carrots, and 2 onion halves in a saucepan along with the vegetable stock and blend using a stick blender.
- Make a paste with the flour and water, and add to the pot with the Huletts treacle sugar, salt and pepper.
- Stir over a low heat until thickened
Place the roast pork belly on a board or platter with the roast garlic and remainder of the apple and onion pieces. Garnish with fresh thyme and serve with the apple sauce and sides of your choice.
Left overs make great sandwich fillings or can be used in a pasta sauce.