Name: Slow-roasted honey pork belly with apple and onions
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1.20 kg pork belly deboned with the rind left on; 40.00 ml sunflower oil; 3.00 onions large, cut into wedges; 4.00 Granny Smith apples peeled, sliced; 40.00 ml fresh sage chopped; 50.00 ml honey

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Ingredients (6)

1.20 kg	pork belly — deboned with the rind left on
40.00 ml	sunflower oil
3.00	onions — large, cut into wedges
4.00	Granny Smith apples — peeled, sliced
40.00 ml	fresh sage — chopped
50.00 ml	honey

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Method:

1. Pat the pork rind with absorbent paper until dry, then
score diagonally with a sharp knife. Place the pork, rind side
down into a roasting tin and rub lightly with the oil. Season
well with salt and freshly ground black pepper. Roast in a
preheated oven for two hours, basting regularly with the
juices that form in the roasting tin.

2. Remove the meat from the oven. Gently lift it out of the
roasting tin and set aside. Stir the onions, apples and sage
into the juices in the roasting tin. Add 30ml water to prevent it
from drying out. Place the pork back on top, baste and cook
for a further 30 minutes.

3. Remove the meat from the oven and increase the oven
temperature to 200ºC. Spread the honey over the pork and
roast for a further 15 minutes. Remove the pork from the oven
and set aside for 10 minutes.

4. Slice the meat and serve with the onions and apple,
accompanied by rice and grilled vegetables.