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Pork Belly. The fatty skin allows you to make great crackling. The maple syrup brings an interesting sweetness that goes well with pork. And the apple cider vinegar gives just a touch of acidity to balance it all out.
A good piece of pork belly should be meaty, with smaller layers of fat. You could stew or braise pork belly, but roasting it this way is also quite effective, and provides crackling to those who enjoy it!
Pork belly should be meaty with little layers of fat
The pork belly's skin, after it has been scored
Pouring apple cider vinegar on the belly's skin, and rubbing it in.
The pork in an oven proof pan.
Clockwise, the kumara, carrot and onion, peeled, washed and cut in even sizes.
The pork belly after 15 minutes in a very hot oven, just before basting.
The vegetables in the pan.
Place the pork belly on top of the vegetables and return it to the oven for approximately 1 hour.
The finished dish, served with some green beans, because greens are good for you :)
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Soup and fish explain half the emotions of human life. Sydney Smith