CIDER ROAST PORK BELLY WITH APPLE AND PARSNIP

SERVES 4 PREP AND COOK TIME 3 HOURS 1.5kg piece Ironbark Pork Belly, rind on 2 tablespoons finely chopped fresh rosemary

1 tablespoon sea salt flakes

1⅓ cups (330ml) Storm Brewing Co apple cider

4 medium (1kg) parsnips, peeled, cut into quarters, lengthways

4 cloves garlic, peeled

1½ cups (375ml) Chefs’ Cupboard Liquid Chicken Stock

2 medium (300g) green-skinned apples 1 Preheat the oven to 240°C (220°C fan-forced).

2 Using a sharp knife, score pork rind at 1cm intervals in a criss-cross pattern. Place the pork, rind-side up, in a large roasting pan. Combine the rosemary and salt in a small bowl; rub salt mixture over pork. Roast pork, uncovered, for 20 minutes or until the rind starts to blister and crackle.

3 Reduce the oven to 160°C (140°C fan-forced). Add cider to pan; roast for 1¼ hours.

4 Add parsnips, garlic and stock to pan; roast, uncovered, for 45 minutes.

5 Cut unpeeled apples into halves; add to pan. Roast for a further 30 minutes or until apple is tender. Season mixture to taste.

6 Serve the roast pork with the apples and parsnips.