Ingredients
- 1.3 kilogram boneless pork belly roast
- 1 tablespoon olive oil
- 1 tablespoon sea salt flakes
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 brown onion, cut into wedges
- 1 fennel bulb, trimmed and cut into wedges
- 1 cup low-sodium chicken stock (250ml)
- 200 gram kalettes (packet, trimmed new vegie which is crossing the flavours of kale and brussels sprouts)
- 200 grams Brussels sprouts (halved)
- 3 teaspoons brown sugar
- 546 grams apples (3 red apples, small and halved)
How to Make
-
Step 1: Preheat oven to 140C.
-
Step 2: Place pork on a clean work surface and pat rind dry with a paper towel and then brush rind with half the oil and sprinkle with salt, fennel seed and cumin seeds.
-
Step 3: Place the onion and fennel wedges in the base of a roasting pan and place pork, rind side-up over the apple and fennel and roast for 2 hours or until pork is very tender.
-
Step 4: Increase oven to 230C and uncovered and roast for 30 minutes or until rind is crackled and then cover and set aside for 15 minutes to rest.
-
Step 5: Meanwhile, combine the kalettes, brussels sprouts 1 teaspoon of the sugar and remaining oil in a roasting pan and season.
-
Step 6: Sprinkle cut side of apple with remaining sugar and add to kelette mixture in the pan and roast at 230C with pork, turning occasionally, for 20 minutes or until tender.
-
Step 7: Arrange the pork, onion mixture. kallette mixture and apples on a large serving platter and thickly slice the pork, to serve
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.