Fennel Roasted Pork Belly with Stuffed Apples
SERVES 4 PREP & COOK 1 HOUR, 10 MINS
■ 1kg pork belly, rind scored
■ 1 tblsp sea salt flakes
■ 1 tsp fennel seeds
■ Gravy, to serve STUFFED APPLES
■ 75g butter
■ ½ small onion, finely chopped
■ 2 cloves garlic, crushed
■ 1 tsp fennel seeds
■ ½ cup fresh white breadcrumbs
■ ½ cup grated extra sharp parmesan
■ 1 egg yolk
■ ¼ cup chopped fresh parsley
■ 4 small red apples (about 175g each)
Rub pork rind with salt. Stand for 30 minutes. Spray pork flesh with olive oil. Sprinkle with fennel seeds.