Ingredients
- 1 onion, skin on and quartered
- 1 head garlic, base cut off
- 3 sprigs thyme
- 1.2 kilogram pork belly (skin scored)
- 3 teaspoon fennel seeds (light crushed)
- 3 teaspoon sea salt flakes
- Olive oil
- FOR RHUBARB-APPLE SAUCE
- 1 kilogram rhubarb, (5-7 sticks specified) finely chopped
- 2 apples (Granny Smith apples, peeled and cored and roughly chopped)
- 110 gram golden sugar (raw,plus extra if needed)
- 1 lemon, zest of
- 50 grams cold butter (cubed)
How to Make
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Step 1: Preheat your oven to 170C.
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Step 2: Lay the onion, garlic and thyme in a roasting pan and place the pork belly over the top and rub the crushed fennel and salt into the skin and into the cracks of the skin where is has been scored and then drizzle with a little olive oil and then pop into the oven and roast for 2 hours, until falling apart.
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Step 3: To make the sauce, place the rhubarb into a medium sized saucepan along with the apple, sugar, lemon zest and a splash of water and bring to a gentle simmer, and cook until the rhubarb and apple are both fully cooked and falling apart.
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Step 4: Allow to cool a little, then taste and adjust the flavour if necessary, adding a little more sugar if is to tart and then add half the cold, cubed butter and stir in until fully emulsified, then repeat with the other half and set aside.
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Step 5: To serve, slice pieces of pork belly and lay them on a warmed serving plates with a dollop of sauce on the side.
We hope you enjoy this recipe!
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