Pork belly, (Roast pork belly with orange, apple, sage and rosemary)

Roast pork belly with orange, apple, sage and rosemary

By Bart Beek.

There are many fantastic methods of cooking Pork Belly, but this will take some beating. What you want to achieve is roast pork that has the crunchiest crackle, most succulent meat with a delicious flavour. You strain the juices, boil it down to produce the glaze and serve it with crispy roast potatoes and steamed vegetables.

Ingredients: 

70g   Pork belly

1 teaspoon  Salt flakes

1  Red Onion (Cut into 1cm slices)

1  Granny smith apple (Cut into 1cm slices)

1  Blood orange (Cut into 1cm slices)

1 small head  Organic garlic (cut in half)

1 small bunch  Sage

2 fresh  Bay leaves

4  Star anise

1.5L  Water

Pre-heat the bbq on high with the hood down for 10 minutes or until 200C

Carefully remove any bones from the pork belly and discard. Dry the skin with kitchen paper towel, then using a sharp knife or a "Stanley blade", cut 5mm deep score lines 1cm apart through the skin all the way from top to bottom.

Sprinkle the salt over the cuts on the skin and massage in well, then place the pork belly into an oven tray.

Surround the pork belly with alternate slices of red onions, apple and oranges. Add the garlic push the fresh sage and bay leaves under the fruits, add the star anise and then pour the water over the fruit and vegetables,  (Not over the pork belly), until half of the pork is submerged. Ensure the scored skin remains above the water level.

Place the tray into the centre of the bbq grill and allow to roast for 30 minutes then turn down to 175C and cook for a further 30 minutes, until the skin is crisp and the pork's internal temperature is 65C-71C, Add water to the tray during the cooking process (Not over the pork belly), if excessive evaporation occurs. A skewer inserted through the pork's centre should encounter no resistance.

Remove the pork from the pan and place onto a tray, loosely cover with aluminium foil and allow to rest for 10 minutes before cutting and serving.

Barts tip: It's easier to cut into perfect portions when the pork is placed crackling down on the cutting board.