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  • The Australian Women’s Weekly Food

    Sunday roast

    Jul 03, 2022 3 minutes

    Cider-roasted pork belly

    PREP + COOK TIME 3 HOURS SERVES 4

    1.5kg piece pork belly, rind on
    2 tablespoons finely chopped fresh rosemary
    1 tablespoon sea salt flakes
    1⅓ cups (330ml) apple cider
    4 medium parsnips (1kg), peeled, cut into quarters
    4 cloves garlic, peeled
    1½ cups (375ml) salt-reduced chicken or vegetable stock
    2 medium green-skinned apples (300g)
    2 x 400g cans brown lentils, drained, rinsed

    1 Preheat oven to 240°C/220°C fan.

    Using a sharp knife, score pork rind at 1cm intervals in a

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