Roast Pork Belly with Spiced Apple Sauce

INGREDIENTS

2 tsp cumin
2 tsp coriander powder
4 tsp coriander seed
4 tsp fennel seed
2 tsp flaked salt
1 tbsp olive oil
1,2kg pork belly
1 tbsp fine salt

For the apple sauce:

3 apples peeled, cored and roughly chopped
40g butter
250ml water
2 tbsp caster sugar
1 tsp cinnamon
¼ tsp nutmeg

METHOD

Preheat oven to 160˚C.

Lightly toast the spices in a dry pan.

Grind the spices and flaked salt in a pestle and mortar until fine.

Make sure the pork is dry and score it across the top. Rub the fine salt into the scored fat. Rub the olive oil onto the meat/bottom of the pork and rub the spice mixture over. (Do not put spices on the scored fat.) Place the pork in a large roasting dish.

Roast in the oven for about 2½ hours, then turn the oven up to 200˚C and allow the fat to puff up and crisp.

In the meantime, combine the apples, butter, water, caster sugar, cinnamon and nutmeg in a small pot. Bring to a simmer and allow the apples to become very soft, add a little more water if necessary. Mash until smooth.

Serve the crispy pork belly with the apple sauce on the side.