Switch up the traditional Christmas pork and apple sauce recipe with this delicious maple twist.
‘Tis the season for crispy crackling and melt-in-your-mouth sauces – and this recipe won’t let your guests down.
Prep time: 30 mins
Cook time: 3 hours
- 2 kg boneless pork belly
- 1 tbsp olive oil
- 1 tbsp sea salt flakes
- 2 large brown onions, thickly sliced
- 6 large sprigs fresh thyme (+ extra to serve)
- 1 cup salt-reduced chicken stock
Pro tip: For the best results, dry the pork belly with a paper towel, and then place it rind side up and uncovered on a tray in the fridge to air dry. Leave it overnight, and then let it stand at room temperature for an hour before roasting.
Maple & mustard apples
- 770g Granny Smith apples, peeled, quartered and cored
- ⅓ cup maple syrup
- ⅓ cup water
- 2 teaspoons Dijon mustard
Preheat the oven to 240°C (220°C fan-forced).
Use a sharp knife to score the pork rind at 1cm intervals. Rub the pork rind with oil, and then with salt.
Fold aluminium foil to make a double-layered rectangle that’s larger than the pork belly. Put the foil in a large shallow heavy-based baking pan.
Put onions on the foil and top with thyme, before pouring your stock over the onions.
Place the pork over the onions, with the flesh side down. Crinkle the edges of the foil around the pork below the level of the rind (this allows the pork crackling to remain crisp), and roast for 30 mins.
Decrease the heat of the oven to 160°C (140°C fan-forced) and roast the pork for two hours, or until it’s very tender. Then remove the pork from the oven and set it aside to rest for 15 minutes.
To make the maple & mustard apples, place the apples, maple sugar and water into a medium saucepan. Cover the saucepan and bring it to the boil.
Reduce heat and simmer, while the pan is partially covered, for 15-20 minutes (until the apples are tender). Then break up the apples with a wooden spoon and stir through the mustard.
Slice the pork belly and serve with maple and mustard apples. Sprinkle with extra thyme, drizzle with warmed pan juices and serve with the baked onions.
Pop into one of our Peter Augustus stores today to organise your Christmas pork belly, or order online by 12pm for next day delivery.