Recipe: Slow-cooked crackling pork belly with tasty apple & mustard sauce
To celebrate winning the Northern Ireland heat of TV’s Great British Menu, Deanes at Queens chef Chris Fearon shares some special recipes
What you'll need
1.5kg boneless pork belly with the rind left on
Fresh rosemary, a few stalks
Fresh thyme, a sprig
50-50g brown sugar
3 large Bramley apples
Hot English mustard
50g salted butter
First lay the belly flat, fat side down, and season with salt, pepper and a little sugar.
Next, chop your herbs and sprinkle over the belly with your seasoning.
Roll into a sausage shape, then roll in greased tinfoil and tighten at each end by screwing up the foil until it becomes firm.
Place in a deep roasting dish and half cover with water and roast in a pre-heated oven at 180°C/gas 4/350°F for 90 minutes. When the roasting time finishes, remove the tin foil, brush the pork belly with mustard and roast for a further 30 minutes at 200°C/gas 6/400°F until crisp.
To make the apple and mustard sauce, simply peel and chop your apples.
Season with sugar until sweet, add some butter and a twist of cider vinegar and cook on a low heat till the apples start to break down.
Season your apple sauce with more sugar and add the hot mustard to taste.