2-2.5kg Pork Belly – Bones Removed and Scored

1 cup Table Salt

1tbs Fennel Seeds – Ground

1tsp Five Spice Powder

1tsp Cinnamon

Grape Seed Oil for Rubbing

Sea Salt

Apple Sauce

6 Granny Smith Apples – Peeled, Cored and Sliced

150g Castor Sugar

75g Rice Wine Vinegar

Juice of ½ Lemon

Cooking Time: 2 hours + overnight

Serves: 4-6

Step 1

Mix the salt and spices together and rub it all over the pork. Let it cure for 3-4 hours. Then wash the pork belly well, and dry with paper towels. Place in the fridge uncovered for at least 6-8 hours or overnight.

Step 2

Preheat the oven to 250 degrees Celsius.

Step 3

Rub the skin of the pork with some oil and salt, then place the pork on a roasting tray skin side up and cook for 15 minutes.

Step 4

Lower the temperature of the oven to 150 degrees, and cook for 45-50 minutes. To get great crackling, pork belly can be finished under the grill.

Step 5

Remove the pork belly and rest for 15 minutes Slice Pork Belly thinly and serve with Apple Sauce.

Apple Sauce

Place the sugar and vinegar into a medium size saucepan and bring to the boil. Add the apples and cook until tender. Puree then add lemon and set asid