For the vinaigrette: mix together
Score the fat on the pork belly and trim.
Combine the
Pat pork belly dry with paper towels. Score pork belly skin in a crosshatch
For the Dill Relish: Place all
egrees F.
For the pork belly:
Season the pork belly with salt and
as 4.
Score the pork belly skin diagonally in a diamond
he non-fat side of pork belly. Cover with plastic wrap and
For the pork belly: Score the skin of the pork belly in a criss-cross
For Pickled Carrots and
Preheat oven to 475\u00b0F.
Arrange pork, rind-side up, in a large roasting pan. Combine rosemary and salt in a small bowl then rub over pork. Roast for 20 mins, or until rind starts to blister and crackle.
Reduce oven to 325\u00b0F. Add cider to pan and roast for 1 hour 15 mins.
Add parsnips, garlic and stock to pan. Roast for 45 mins.
Add apples and lentils to pan. Roast for another 30 mins, or until apple is tender. Season.
Slice pork. Serve with apple mixture.
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.
e meat at room temperature for about 20 minutes before starting
e scallions, garlic and ginger for 5-7 minutes on medium
For the filling: rub the pork belly all over with 1/2
he flesh sides of the pork strips. In a separate bowl
ater to a boil. Add pork belly, ensuring it is completely covered
emp for at least 30 min up to 2 hours
Pork Belly
n medium bowl.
Lay pork belly flat, skin side down, on
ou have cut into the pork skin.
Turn the meat
d 2 cloves of garlic for 5 minutes. Season lightly with