Let's Pork Out....with a slab of belly...

Ingredients: 

A slab of Pork belly & sea salt.

 

For the apple sauce: 

3 cooking apples

1 tbsp of brown sugar

1 generous knob of butter

1 tsp of mixed spice

50ml of beer, whichever beer you want. (Cidar is very good also)

Method: Preheat oven to 220c. Wash skin and pat dry, leave in fridge to dry out for at least 20 mins. Then using a very sharp knife, score the skin diagonally, but do not go into the meat. Rub some sea salt and massage into the skin well. Place onto a rack on top of an oven dish, middle shelf. Leave on 220c for the first 30 mins, then lower the temperature to 180c for about 3 hours, or until you see that the skin in crispy and the pork is cooked throughout. Once done, leave to stand for at least 10 mins before cutting. For the apple sauce: Peel and chop your apples, place into a saucepan, add a knob of butter and a tbsp of sugar, medium heat, when the apple starts to caramelise, add 1 tsp of mix spice and the beer/lager. Keep on simmer, until the liquid evaporates and the apples become soft. Serve the pork belly on top of or with the apple sauce.....DONE ;)