Serve Lucas Parsons' aromatic pork dish with apple sauce for a taste sensation your guests will love.


  • Spiced Pork Belly

  • 2-2.5kg Pork Belly – Bones Removed and Scored

  • 1 cup Table Salt

  • 1tbs Fennel Seeds – Ground

  • 1tsp Five Spice Powder

  • 1tsp Cinnamon

  • Grape Seed Oil for Rubbing

  • Sea Salt

  • Apple Sauce

  • 6 Granny Smith Apples – Peeled, Cored and Sliced

  • 150g Castor Sugar

  • 75g Rice Wine Vinegar

  • Juice of ½ Lemon


  • 1.

    Mix the salt and spices together and rub it all over the pork. Let it cure for 3-4 hours. Then wash the pork belly well, and dry with paper towels. Place in the fridge uncovered for at least 6-8 hours or overnight.

  • 2.

    Preheat the oven to 250 degrees Celsius.

  • 3.

    Rub the skin of the pork with some oil and salt, then place the pork on a roasting tray skin side up and cook for 15 minutes.

  • 4.

    Lower the temperature of the oven to 150 degrees, and cook for 45-50 minutes. To get great crackling, pork belly can be finished under the grill

  • 5.

    Remove the pork belly and rest for 15 minutes Slice Pork Belly thinly and serve with Apple Sauce.

  • Apple Sauce:

  • 1.

    Place the sugar and vinegar into a medium size saucepan and bring to the boil. Add the apples and cook until tender. Puree then add lemon and set aside to cool.


Preparation and cooking time: 2 hours + overnight

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Posted by Report
This is curiously similar to Matt Moran's recipe in his book When I Get Home right down to the rice wine vinegar
Posted by Report
'75g' of rice wine vinegar??? Shouldn't it be 'ml'?