It was my week to post the ingredients, and I decided that the classic combination of pork and apple would give people plenty of options. For me, this was a great reason to cook the piece of pork belly that I had in the freezer.
The pork belly was simmered for a couple of hours in stock and apple juice with vegetables, and chilled overnight. The next day it was roasted quickly in a hot oven for about 30 minutes. As it was roasting there was an enormous POP! Some of the fat under the skin had exploded, sending bits of nicely rendered pork fat all over the oven door. We decided to remove it from the oven at this point and try to get the skin to crackle a bit by pitting it into a hot frying pan. Apparently this was not a very clever move, as some more of the fat exploded, meaning that we now had to clean the side panel of the fridge, and spots on the floor!
We served this pork with a cauliflower

puree, apple compote, cabbage, apple and fennel slaw, and a jus made from the poaching liquid.
It was all very tasty, and although we looked at the small servings of pork and thought it would not be enough, it was in fact so rich that there was plenty.








