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I’ve never cooked pork belly before but it’s a super cheap roast that is really easy and tastes amazing. It is fatty but all that lovely fat keeps it really moist in the oven.

As I’ve said before, pork and apple is one of my fave combos. This time I cooked the meat on a bed of cox apples which helped stop any drying out. I chose sweet apples as they don’t break down like cookers do and the honey glaze on the pork made them like yummy toffee apples.

Honey and Apple Pork Belly – serves 2

  • 500g pork belly
  • 1 heaped tsp honey
  • Olive oil
  • Pinch of allspice
  • Coarse salt
  • 3 cox apples

Preheat the oven to 150 degrees c. Score the skin of the pork all over, if not already done. Then rub olive oil and salt into the skin before adding the honey and a pinch of spice and giving it a final rub.

Slice the apples and place in the tin to make a bed for the meat. Place the meat on top and add a little water to the tin. Roast for 3 hrs, adding more water when it gets dry.

Turn the heat up to max and crisp up the crackling. This will take about 15 mins, mine got a little burnt. Serve with what ever you fancy, we had mashed sweet potatoes and broccoli which went really well. The juices in the pan make a great caramalised glaze to drizzle over the dish.

Also this week: I’ve been struck down with the worst head cold which has been a bit rubbish. But I’ve been out and about a lot too, bowling at Bloomsbury Bowls yesterday (amazing milkshakes!) and out for a very windy walk today where we had a Hungarian Chimney Cake – a very random doughnutty thing which was all cinnamony and amazing!