Ingredients
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4 1/2 pounds Pork BellyBoneless with skin
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2 Cloves Garlic
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2 Tbs. Avocado Oil
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4 Tbs. Sea Salt Flakes
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2 Tbs. Fennel Seed
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2 handfuls Sage
Description
Directions
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1
Done
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Leave the pork uncovered in the fridge for at least 4 hours or preferably overnight to dry out. |
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2
Done
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Preheat oven to 360°F. Score the pork skin 1cm apart with a sharp knife or blade. Break the garlic cloves and scatter over the base of a baking dish. Rub the oil all over the pork and rub in ½ of the salt. Place skin side down on top of the garlic and sprinkle with fennel. Roast for 1 hour. |
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3
Done
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Increase oven temperature to 450°F. Turn over the pork and sprinkle with remaining salt, add the sage to the tray and roast for about 50 minutes or until the skin is golden and crunchy (cover pieces that brown too much with foil). |
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4
Done
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For the chutney, heat the sugar, vinegar, water, chilies, star anise and cinnamon on medium-high, stirring until sugar has dissolved. Add the apples, bring to a simmer and cook for about 15 minutes, stirring occasionally until soft, but chunky. Serve warm or cold with the pork. |
