Sarah Knights Recipe - Crispy pork belly served with apple mustard, roasted potatoes and brussels sprouts

Pork belly 

1.2- 1.5kg pork belly, bone in

100g salt 

2l water

Apple mustard

4 medium sized green apples, core and seeds removed, cut into cubes

30g sugar

20g Dijon mustard 

40g butter 

150ml water approx.

Vegetables 

500-600g, scrubbed and cut into roasting pieces potatoes (I like using Sebago or Queen Mays) 

60g butter 

350g medium sized brussels sprouts, bases trimmed with a cross cut in the base of each one

salt

2 red apples, cut in halves 

handful of thyme 

40ml apple cider vinegar or chardonnay vinegar 

30g butter

Method

Score the skin of the pork belly using a very sharp knife or razor blade, making small incisions along the skin but being careful not to cut too deep and reach the flesh. 

Make a brine using the water and salt and place pork belly in the brine overnight in the fridge or for at least 6-8 hours. Remove pork from the brine, pat dry and place on a rack in the fridge overnight to dry out.

Preheat main oven to fan forced 140C°.

Place the pork on a rack in a heavy roasting tray and cook for 2-3 hours until meat is tender. 

Whilst pork is cooking make the apple mustard sauce:
Turn the grill oven onto the single grill function. 

Place the green apples on a tray and sprinkle with sugar. Cook until they are caramelised, approximately 15 minutes. Once caramelised, place apples into a saucepan on induction stovetop. Add 150 ml water and 40g butter and cook until apples and skin has broken down. Add mustard then place into everything into a blender and blend till smooth, adding a little water if needed. Season with black pepper to taste. Set aside.

Blanch the brussels sprouts whole in a pot of salted boiling water for 5-8 minutes on induction top.  Once tender, remove from water and set aside.

After 2-3 hours check if pork is ready and remove from the oven and place on another tray. 

Add potatoes and red apples into the heavy roasting tray with the rendered fat from the pork. Season well and add a few knobs of butter and a good handful of thyme. 

Switch main oven to convection roast, fan, top and bottom element and set to 200Cº. Roast potatoes on the top shelf for 20 minutes until golden and crisp then move to lower shelf. Place the brussels sprouts in with the potatoes and red apples to finish off cooking turning the potatoes and brussels sprouts every so often to ensure even cooking. Remove sprouts, apple and potatoes from the roasting pan and cover to keep warm. Add to empty pan a dash of apple cider vinegar to deglaze followed by 20g of butter and a few sprigs of thyme. Set aside. This can then be spooned over the pork once sliced, ready for serving. 

Place pork back into the main oven on the top shelf and increase heat to 240Cº and roast for 5-10 minutes until the skin has crackled and become puffy. Keep a close eye on it because it can burn. Once crackle is done, remove from oven and set pork aside to rest for 10-15 minutes. Remove bone from pork belly, sprinkle with salt flakes and slice to serve. Place on a serving platter with roasted vegetables and spoon over pan juices. 

Serve with apple mustard and enjoy!