Pork belly with spiced apple compote recipe
Pork and apple are a classic combination. The aniseed flavour in this sweet and savoury spiced apple compote is the perfect foil for the richness of the roasted pork belly.
- 1kg piece pork belly, skin scored
- 1 tbsp sea salt
- 25g butter
- 1 tbsp olive oil
- 1 eschalot, finely diced
- 2 large Granny Smith apples, peeled and cored
- 1 star anise
- 1 cinnamon quill
- 1/2 tsp fennel seeds
- 1 tsp sugar
Preheat oven to 240°C (220°C fan-forced). Rub salt into skin of pork belly and place in a baking tray. Bake for 15 minutes until skin starts to bubble and crackle. Reduce heat to 180°C (160°C fan-forced) and cook for a further hour until succulent and tender.
In a medium saucepan, melt butter with oil over gentle heat. Cook eschalot for 4 minutes until soft, being careful not to brown. Cut apples into quarters and then each quarter into 3 or 4 wedges. Add to eschalot with spices and sugar. Add 1/2 cup water, cover with a lid and cook for 15 minutes until apple has softened.
Cut pork into thick slices and serve with the apple compote on the side.
- For extra crunchy crackling, boost oven temperature to its highest setting for the last 10 minutes of cooking time, but be careful not to let it burn.
- Any type of cooking apple would be fine in this recipe.
- Recipe by Greer Worsley, who blogs at Typically Red.