Cider Roasted Pork Belly

Name: Cider Roasted Pork Belly
Ingredients: 1 (3 1/3 lb) pork belly, rind-on, scored in a diamond pattern; 2 tbsp fresh rosemary, finely chopped; 1 tbsp sea salt flakes; 1 1/2 cups apple cider; 4 None parsnips, peeled, quartered; 4 cloves garlic, peeled; 1/2 cup chicken or vegetable stock; 2 None green apples, quartered; 1 (28 oz) can brown lentils, rinsed, drained

9 ingredients

6 steps

Ingredients

1 (3 1/3 lb) pork belly, rind-on, scored in a diamond pattern
2 tbsp fresh rosemary, finely chopped
1 tbsp sea salt flakes
1 1/2 cups apple cider
4 None parsnips, peeled, quartered
4 cloves garlic, peeled
1/2 cup chicken or vegetable stock
2 None green apples, quartered
1 (28 oz) can brown lentils, rinsed, drained

Directions

1

Preheat oven to 475°F.
2

Arrange pork, rind-side up, in a large roasting pan. Combine rosemary and salt in a small bowl then rub over pork. Roast for 20 mins, or until rind starts to blister and crackle.
3

Reduce oven to 325°F. Add cider to pan and roast for 1 hour 15 mins.
4

Add parsnips, garlic and stock to pan. Roast for 45 mins.
5

Add apples and lentils to pan. Roast for another 30 mins, or until apple is tender. Season.
6

Slice pork. Serve with apple mixture.