Roasted apples , fennel seeds and pork belly
Yield 4 portions
- 600 gr pork belly
- 2 table spoons salt
- 6 apples, washed
- 1 table spoon fennel seeds
- 2 table spoons olive oil
- Score the fat layer of the pork belly cris-cross about 5 mm deep. Rub with salt. Let sit overnight or for an hour. Pour boiling water over the scored fat, pat dry and season with salt and pepper.
- In a pre heated oven at 200-220 C ( very HOT) add the pork and roast for 20 minutes. This will crisp up the fat. Reduce the heat to 180 C and cook for a remainder of 30 to 40 minutes till cooked through.
- Roast the apples in the oven at 180 C during the last 15 to 20 minutes.
on www.leeksandhighheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/autumn/roasted-apples-with-fennel-seeds-and-pork-belly/