Roast pork belly with roast potatoes and sweet apples
2kg boneless pork belly,
2 tbsp coarse salt
2 tsp white pepper
2 tbsp olive oil For the potatoes
1kg floury potatoes
vegetable oil for deep-frying
sea salt and black pepper For the sweet apples
2 tbsp butter
3 tbsp honey
2 red apples, quartered
3 tbsp frozen cranberries, defrosted
fresh mint to garnish
- Preheat the oven to 190ºC. Place the pork on a board. With a sharp knife, score the fat, making sure not to cut all the way through to the meat. Sprinkle the scored fat with salt and pepper and rub with oil.
- Place the pork skin-side down on a roasting tray, roast for 50 minutes, then turn it over and continue to roast for an additional 40 minutes or until the crackling is crispy and the pork is cooked through.
- For the potatoes: Put the potatoes in a pot, cover with cold water and parboil for approximately. 10-15 minutes or until softened but not cooked all the way through. Drain and cool, then remove the skin and cut into quarters. Heat the oil in a small, deep pot; add the potatoes and fry until golden and cooked through.
- For the apples: Heat the butter and honey in a pan, add the apples and cook until softened. Toss in the cranberries and continue to cook until the cranberries are soft and coated with the honey butter mixture.
To serve: Slice the pork and serve with the roast potatoes and apples. Garnish with mint.
RECIPES & STYLING: JUSTINE KIGGEN. PHOTOGRAPHS: LIZA VAN DEVENTER.