Roast pork belly with spicy apple sauce
- 900g pork belly joint
- 1 tsp coarse sea salt
- 2 large onions
- 400g Bramley apples, peeled, cored and cut into small chunks
- 1 red chilli, de-seeded and finely chopped
- ½ lemon, zest and juice of
- 40g sugar
- 15g butter
- Potatoes and vegetables, to serve
Pre-heat the oven to 150C/130C Fan/Gas 2. Unroll the pork joint. Pat the skin dry with a sheet of kitchen roll, then rub with the oil and salt.
Slice each onion into 3 chunks. Layer the onion pieces on the bottom of the roasting tin, then sit the pork on top. Pour enough boiling water into the tin to cover halfway up the onions. Bake, uncovered, for 3 hours. Check occasionally and top up the water if necessary.
Turn the oven up to 220C/200C Fan/Gas 7. Cook for another 25-30 minutes, keeping the water topped up, until the skin is really crisp. Leave to rest for 20 minutes.
Meanwhile, put the apples, chilli and lemon zest and juice in a pan. Cover and cook for 5 minutes, stirring occasionally, until the apple is soft. Add the sugar and butter. Cook on a low heat for another 5 minutes, stirring often, until pulpy. Serve with the pork.