Ingredients
- 1 onion, sliced
- 1 green apple, sliced
- 1 clove garlic, roughly chopped
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- Ground black pepper
- 1 cup apple cider
- 1.5 kg pork belly
- 1 tbsp salt
Serves: 6-8
Prep: 10 mins
Cooking: 2 1/2 hrs
Difficulty: Easy
Method
Preheat oven on CircoTherm® to 140⁰C with VarioSteam level high.
With a sharp knife deeply score the rind at 1 cm interval diagonally across the pork belly.
Repeat scoring at 90⁰ to make a criss-cross pattern.
Line a baking dish with baking paper.
Evenly layer the onion, apple and garlic in the base of the baking dish.
Sprinkle on the seeds and pepper to taste.
Place pork on top.
Carefully pour cider around pork and then loosely place a piece of baking paper on top.
Cook pork for 2 hours.
After two hours, remove the pork from the oven.
Turn oven to CircoRoast® at 190⁰C.
Place wire rack on the enamel tray.
Discard flavourings and place on wire rack.
Pat dry the pork rind with paper towel and then rub with salt.
Cook pork for 20-30 minutes or until rind is golden and crisp.
Serve sliced or cubed.
Note
Cooking the pork belly slowly at first makes it very tender. CircoRoast® is used to make the crispy crackling. Ensure pork belly is as flat as possible for even cooking of the crackling. Use scrunched up pieces of aluminium foil to lift lower pieces. The apple cider can be alcoholic or non-alcoholic.
Recipe presented by NEFF.
