ALL TOGETHER
SLOW-COOKED PORK BELLY WITH ROASTED APPLE KETCHUP
SERVES 6
2kg pork belly, skin scored
2tbsp vegetable oil
Salt and freshly ground black pepper
1 white onion, sliced Few sprigs each fresh rosemary and thyme
3 fresh or dried bay leaves
6 whole cloves
3 garlic cloves, whole and lightly cracked
6 apples, halved
250ml white wine
2tbsp demerara sugar
1tsp apple cider vinegar (optional)
■ If you have the time, leave the scored pork belly uncovered in a roasting pan in the fridge overnight to help dry out the skin, but don’t worry if you can’t. Take the
