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Slow-roasted honey pork belly with apple and onions

Recipe from: 2/1/2006 12:00:00 AM
Roast pork belly

Ingredients 6
Servings 6
Time 20


  • 1.20
    pork belly, deboned with the rind left on
  • 40
    sunfl ower oil
  • 3
    large onions, cut into wedges
  • 4
    Granny Smith apples, peeled and thickly sliced
  • 40
    chopped sage
  • 50


3 hours
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.


Read more on: roast  |  pork


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