Slow-Roasted Pork Belly with Crispy Crackling

Ingredients

• 1kg pork belly 
• 1 tbsp sea salt
• 1 tbsp olive oil
• 2 apples, cored and sliced
• 2 onions, sliced
• 2 cloves garlic, minced (from your peeled garlic 1kg)
• 500ml apple cider or chicken stock
• Fresh thyme
• Freshly ground black pepper

Method

1. Preheat your oven to 220°C (fan 200°C, gas mark 7). Score the pork belly skin with a sharp knife, careful not to cut into the meat. Rub the skin with sea salt and olive oil.
2. Place the pork belly, skin side up, on a rack in a roasting tray. Roast for 30 minutes until the skin begins to blister.
3. Reduce the oven temperature to 160°C (fan 140°C, gas mark 3). Add apples, onions, garlic, and thyme around the pork. Pour apple cider or stock into the tray (not over the skin). Roast for 2 hours.
4. Increase the oven temperature back to 220°C for the final 20-30 minutes to get the skin crispy.
5. Let the pork rest before slicing. Serve with the roasted apples and onions, and a side of your choice.