Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Crispy Skin Pork Belly with
Maple & Mustard Apples
Tip: For best results, dry the pork belly with paper towel. Place pork, rind-side up and uncovered, on a tray in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting. Courtesy of Australian Pork
- 2 kg Scottsdale Pork boneless belly (see tip)
- 1 tablespoon olive oil
- 1 tablespoon sea salt flakes
- 2 large brown onions, thickly sliced
- 6 large sprigs fresh thyme + extra to serve
- 1 cup salt-reduced chicken stock
Maple & mustard apples
- 770g Granny Smith apples, peeled, quartered and cored
- 1/3 cup maple syrup
- 1/3 cup water
- 2 teaspoons Dijon mustard
- Preheat oven to 240˚C/220˚C fan-forced. Using a sharp knife, score the pork rind at 1cm intervals. Rub pork rind with oil then rub with salt.
- Fold a large sheet of aluminium foil to make a double layered rectangle (larger than the pork belly). Place foil onto into a large shallow heavy-based baking pan.
- Arrange onions on the foil and top with thyme. Pour over stock.
- Place pork, flesh-side down, over onions. Crimp the foil edges around pork below the level of the rind (this allows pork crackling to remain crisp). Roast for 30 minutes.
- Decrease oven to 160˚C/140˚C fan-forced and roast pork for 2 hours or until very tender. Remove from oven and set aside for 15 minutes to rest.
- To make maple & mustard apples, place apples, maple sugar and water into a medium saucepan. Cover and bring to the boil. Reduce heat and simmer, partially covered, for 15-20 minutes until tender. Roughly break up apples with a wooden spoon and stir through mustard.
- Slice pork belly and arrange on a serving platter. Serve with maple & mustard apples. Sprinkle with extra thyme. Drizzle with the warmed pan juices and serve with the baked onions if liked.
