Slow-Roasted Pork Belly with Apple Chutney

Pork

• 1.2 kg Pork belly, skin on
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 6 sprigs Fresh thyme

Apple chutney

• 1 large Yellow onion
• 3 medium Apple, firm, tart-sweet
• 150 ml Apple cider vinegar
• 120 g Brown sugar
• 1 tsp Mustard seeds
• 1 tsp Ground ginger
• ½ tsp Ground cinnamon
• 4 Whole cloves

1. Heat the oven to 150°C (300°F). Pat the pork belly dry, then score the skin in fine lines, taking care not to cut into the meat. Season all over with the salt and pepper, rubbing extra into the skin.
2. Put the thyme sprigs in a roasting pan and sit the pork belly on top, skin-side up. Roast for 2 hours 30 minutes until the meat is very tender; if the pan looks dry at any point, add a small splash of water to prevent scorching. Lift the pork onto a board and rest for 15 minutes.
3. While the pork roasts, make the chutney: peel and core the apples, then cut into small chunks; peel the onion and finely chop. Put the onion, apples, apple cider vinegar, brown sugar, mustard seeds, ground ginger, ground cinnamon, whole cloves, and 0.5 tsp of the salt into a saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
4. Simmer the chutney for 35 to 45 minutes, stirring occasionally, until thick, glossy, and jammy, with the apples mostly softened but not completely collapsed. Taste and adjust with a pinch more salt if needed. Remove and discard the cloves.
5. Turn the oven up to 240°C (465°F). Return the rested pork to the roasting pan and roast for 20 to 25 minutes until the crackling is deeply golden and crisp; keep an eye on it in the last few minutes. If any areas are lagging, rotate the pan for even colouring.
6. Slice the pork belly through the crackling with a sharp knife. Spoon the warm apple chutney onto plates and top with the pork. Serve straight away while the crackling is crisp.

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