PORK BELLY WITH APPLE CORNBREAD SQUARES
Pork belly:
1.5kg pork belly 10ml (2 tsp) salt 5ml (2 tsp) Chinese five-spice powder 5ml chilli flakes 1 clove of garlic, finely chopped 30ml (2 tbsp) soy sauce 75ml (5 tbsp) runny honey or syrup Ensure the rind of the meat is scored at 1cm intervals. Place pork in baking tray and rub all over with salt, 5 spice, chilli and garlic. Cover with foil and roast rind-side up in a preheated oven of 190°C for 60 minutes. Remove from oven, remove foil and pour over mixture of soy sauce, honey and 30ml (2 tbsp) water. Roast for another 30 minutes until really crispy. Serve sliced with chunks of apple cornbread. Or cut pork into chunks and serve on top of a square of cornbread.
Apple cornbread
125g butter, plus 30ml (2 tbsp) extra, softened 1 large onion, thinly sliced Salt and pepper 1 chilli, seeded and chopped 2 pink lady or granny smith apples, thinly sliced (leave skin on) 50g ( 1/4 cup) sugar 10ml (2 tsp) dried thyme 180g (11/ cups) cornmeal or mealie meal
2 120g (1 cup) cake flour 15ml (1 tbsp) baking powder 5ml (1 tsp) salt 2 extra-large eggs 375ml (11/ cups) buttermilk
2 Preheat the oven to 200°C. In a heavy-based pan, melt 125g butter and add onion. Add seasoning and chilli and cook until onion is soft. Add the apples with half the sugar and half th dried thyme. Cook till apples are caramelised. In a large bowl, combine cornmeal, flour, baking powder, salt and remaining sugar and thyme. In a separate bowl, mix eggs, buttermilk and reserved butter until smooth. Add this to the cornmeal mixture. Fold in half the apple mixture. Pour mixture into a 20cm square pan sprayed with cooking spray. Bake at 180°C for 30 minutes. Spoon over remaining apple mixture and bake for a further 10-15 minutes.