MUSTARD and MAPLE CRISPY PORK BELLY
2 tablespoons sea salt flakes 1 x 1.5kg piece boneless pork belly, skin scored
at 1cm intervals 1 tablespoon vegetable oil ¼ cup (70g) wholegrain mustard ¼ cup (60ml) maple syrup ¾ cup (180ml) water mashed potato and snowpea (mange tout) tendrils, to serve cracked black pepper Preheat oven to 180°C (350°F). Rub the salt into the pork skin, followed by the oil. Place the pork, skin-side down, in a deep-sided oven dish and cook for 1 hour. Increase the temperature to 200°C (400°F). Carefully remove the pork and wipe the dish clean with paper towel. Return the pork to the dish, skin-side up, and cook for 30 minutes. Place the mustard, maple syrup and water in a medium bowl and mix to combine. Pour into the base of the dish and cook for a further 30 minutes or until the skin is golden and crisp.
Serve the pork with mashed potato, mustard sauce, snowpea tendrils and cracked black pepper.