Cider Roasted Pork Belly - cooking recipe

Ingredients

1 (3 1/3 lb) piece pork belly, skin scored in a criss-cross pattern
2 tbsp fresh rosemary, finely chopped
1 tbsp sea salt flakes
1 1/2 cups apple cider
4 None medium parsnips, quartered
4 cloves garlic, peeled
1 2/3 cups chicken or vegetable stock
2 None medium green apples, unpeeled, quartered
1 (28 oz) can brown lentils, drained, rinsed

Preparation

Preheat oven to 475\u00b0F.
Place pork, skin-side up, in a large baking dish. Combine rosemary and salt in a small bowl then rub over pork. Roast pork for 20 mins, or until skin starts to blister and crackle.
Reduce heat to 325\u00b0F and add cider to baking dish. Roast for 1 hour 15 mins.
Add parsnips, garlic and stock to baking dish and roast for another 45 mins.
Add apples and lentils to baking dish and roast for 30 mins, or until apple is tender. Season to taste.