Roast Pork Belly with Apples and Cider
1.5 kg (3lb) pork belly, fat scored several times with a sharp knife abd cut into 4
2 tbsp sea salt
2 red onions, thickly sliced
1 butternut squash, peeled, seeds removed and cut into chunks
3 tbsp olive oil
3 cox's apples, quartered and cored
500 ml (16 fl oz) cider
Small bunch of sage leaves
1. Preheat oven to 240C or gas mark 9. Rub the pork's skin liberally with sea salt.
2. Spread the onion and butternut squash in a large roasting tin and drizzle over the olive oil. Lay the pork on top and cook for 30 minutes, to start crisping the crackling.
3. Reduce oven to 180C or gas mark 4. Arrange the apples around the pork and pour the cider over the sage leaves and vegetables. Cook for 45 minutes - 1 hour, until the pork is tender and the apples are nice and soft.
Tip: For lovely, crispy crackling, dry the skin thoroughly with kitchen paper and leave uncovered in ther fridge overnight.
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