Serves: 4–6

Time: 4 hrs.

Ingredients:

1.8–2 kg pork belly, skin on

 sea salt

freshly ground black pepper

2 fennel bulbs, sliced

2 apples, cut into wedges

2 onions, sliced

2 tbsp white miso

2 tbsn maple syrup

1 tbsp english mustard

1 tbsp wholegrain mustard

2 tbsp olive oil

black pepper

150 ml dry cider

150 ml pork or chicken stock

Method:

Preheat the oven to 220°c (428°f). Score the pork belly skin and rub generously with sea salt and black pepper.

Place the sliced fennel, apples, and onions in a roasting tray. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

In a small bowl, mix white miso, maple syrup, english mustard, and wholegrain mustard to form a paste. Rub this mixture over the meat side of the pork belly, leaving the skin uncovered.

Lay the pork belly skin-side up over the fennel, apples, and onions. Roast in the oven for 30 minutes until the skin starts to crisp.

Reduce the oven temperature to 160°c (320°f). Pour the dry cider and stock into the tray without wetting the pork skin. Roast for an additional 2 to 2.5 hours until the meat is tender.

Increase the oven temperature back to 220°c (428°f) for the last 15 minutes to achieve extra crispy crackling.

Rest the pork belly for 15 minutes before slicing. Serve with the roasted fennel, apples, and onions, spooning some of the reduced pan juices over the top.

Chef’s notes:

For perfect crackling, ensure the skin is as dry as possible before roasting. Pat dry with paper towels and leave uncovered in the fridge overnight if time allows.