Crispy Skin Pork Belly with Maple and Mustard Apples

2 kg boneless pork belly

1 tbsp olive oil

1 tbsp sea salt flakes

2 large brown onions, thickly sliced

6 large sprigs fresh thyme, plus extra to serve

1 cup salt-reduced chicken stock

Maple and Mustard Apples:

770 g Granny Smith apples, peeled, quartered and cored

1/3 cup maple syrup

1/3 cup water

2 tsp Dijon mustard

Method:

Preheat oven to 220°C fan-forced.

Using a sharp knife, score the pork rind at one centimetre 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 140°C fan-forced and roast pork for two hours or until very tender.

Remove from oven and set aside for 15 minutes to rest.

Maple and 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 to 20 minutes until tender.

Roughly break up apples with a wooden spoon and stir through mustard.

To serve:

Slice pork belly and arrange on a serving platter. Serve with maple and mustard apples.

Sprinkle with extra thyme. Drizzle with the warmed pan juices and serve with the baked onions if liked.

Tips:

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 one hour before roasting.

Source: Australian Pork