Roasted Stuffed Pork Belly with Caramelised Apple Sauce

Serves 8-10

1 .5kg boneless pork belly, skin

scored at 1cm intervals

3 pork sausages, skin removed 2 tbsp chopped fresh sage

1 tsp fennel seeds, crushed

1 tsp finely grated lemon zest 1 garlic clove, crushed Olive oil

CARAMELISED APPLE SAUCE

4 Granny Smith apples Juice of 1 lemon

75g butter

3 tbsp brown sugar

¼ cup white wine, apple cider or

apple juice

Crispy sage leaves, to garnish

Preheat the oven to 170˚C (150˚C fan forced). Lay pork skin-side down on a board and season with sea salt and cracked black pepper.

Combine the sausage meat with the sage, fennel seeds, lemon zest and garlic.

With the long side facing you, spread the sausage mixture over half the surface of the pork in an even layer. Fold the other side over and loosely secure with kitchen string, allowing room for the filling to expand during cooking.

Rub the skin with a little olive oil and sprinkle generously with sea salt. Place pork, skin-side up on a wire rack set over a baking dish and pour in enough water to come 1-2 cm up the side of the dish. (Don’t pour water over the pork.) Roast pork for 1½ -2 hours, or until juices run clear.

Turn oven to grill and cook until the skin crackles, turning if necessary. Keep a close eye on the process as the pork can easily burn. Remove, cover and rest for 20 minutes.

While the pork is resting, prepare the apple sauce. Slice the apples, leaving the skin on, and toss in lemon juice.

Melt the butter in a large frying pan over medium heat, add the apples and sprinkle over the sugar. Cook the apples, tossing frequently, until caramelised on both sides. Deglaze the pan with wine, then transfer the sauce to a serving bowl.

Serve the pork with caramelised apple sauce and garnish with crispy sage leaves.

SMART TIPS

To crisp sage leaves, fry in ¼ cup hot oil for 2-3 seconds, then transfer to paper towels and sprinkle with sea salt.