Slow roast pork belly with buttery mash and apple

Name: Slow roast pork belly with buttery mash and apple
Total time: 3 h 15 min
Cuisine: British
Ingredients: 1kg pork belly, skin scored; 1 tbsp fennel seeds; 2 onions, thickly sliced; 4 eating apples, cored and quartered; 2 tbsp olive oil; 1kg floury potatoes; 80g butter; 100ml whole milk; 200ml water

Melting pork belly with crackling, soft mash and a spoonful of sharp roasted apple.

Time3 hr 15
LevelMedium
Costabout £2.60 a head
Oven230°C (210°C fan)

4 servings

Ingredients

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1 kgpork bellyskin scored
1 tbspfennel seeds
2onionsthickly sliced
4eating applescored and quartered
2 tbspolive oil
1 kgfloury potatoes
80 gbutter
100 mlwhole milk
200 mlwater

Method

1
Heat the oven to 230°C (210°C fan). Dry the pork skin well with kitchen paper, rub in the oil, fennel seeds and plenty of salt.
2
Put the onions in a roasting tin with the water and sit the pork on top. Roast for 30 minutes until the skin starts to blister.
30 min
3
Turn the oven down to 150°C (130°C fan) and roast for 2 hours, until the meat is very tender.
120 min
4
Add the apples to the tin and roast for 20 minutes more.
20 min
5
Meanwhile, peel and chop the potatoes. Boil for 15 minutes until soft, drain and mash with the butter and milk. Season well.
15 min
6
Rest the pork for 10 minutes, then slice and serve with the mash, apple and onions.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.