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Roast Kurobuta pork belly with apple sauceWho doesn’t like pork with apple sauce? Kurobuta pork was originally one of the old English Berkshire breeds but was later developed in Japan (hence the name: kurobuta means black pig). This pork is special because it has fat marbling through the meat, which gives it a luscious flavour and moist texture. A suitable alternative would be Bangalow pork. 
5 hours prep. 
1 hour 15 min cooking
Serves 8 |
Ingredients
- 2 kg Kurobuta pork belly, bones removed
- 300 g table salt
- 5 g ground star anise
- 10 g white pepper
- 20 g all spice powder
- 5 g 5 spice powder
- 10 g fennel seeds
- 5 g cinnamon
- 5 g cardamom powder
- olive oil
- 300 g castor sugar
- 100 ml rice wine vinegar
- ½ vanilla bean, split
- 800 g green apples
- ½ lemon, juiced
Method
Method
- Preheat the oven to 250°c.
- Score the pork forming a criss cross pattern roughly 1 centimeter apart. Mix together all of the spices and salt and rub into the pork (both top and bottom). Cover and leave for 5 hours. Rinse the salt mix off the pork and pat dry. It can now be stored overnight should you wish.
- Place the pork on a wire rack skin side up and rub with a little oil. Roast the pork for 30 minutes until the skin is crispy and then turn the temperature down to 160°C. Roast the pork for a further 40 minutes until tender.
- Place the castor sugar and rice wine vinegar in a saucepan with the split vanilla beans and bring to the boil for 5 minutes. Add in the apples and lemon juice. Cook for a further 5 minutes and then remove the vanilla beans. Remove from the heat and the transfer into a food processor and blend until smooth.
- To serve, place on a plate and spoon over the apple sauce.
