Stranger Foods

Sticky spiced apple pork belly slices

Serves 2 | Prep 10 mins | Cook 1 hr 30 mins

Pork belly slices are readily available and require much less faff than a whole pork belly. This is my twist on the classic roast pork with apple sauce, but packing in a lot more flavour and giving every bite a sticky appeal that leaves you wanting more. It’s great served with rice, or in a bun with pickled cucumbers.

Source: Persiana Everyday

Ingredients

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750 g pork belly (about 5 slices, 150 g each)

For the marinade

4 tbsp ready-made Bramley apple sauce
2 tbsp light brown soft sugar
1 tbsp red or white wine vinegar
1 tbsp light soy sauce
1 tsp garlic granules
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp sweet smoked paprika (Spanish pimentón)
Maldon sea salt flakes and black pepper, freshly ground

To serve

basmati rice, steamed
cucumber cut into batons

Instructions

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Preheat the oven to 160°C, Gas Mark 4. Line a baking tray with baking paper.
Mix all the marinade ingredients together in a small bowl until well combined.
Decant half the marinade into a large mixing bowl, add the pork belly slices and turn to coat in the mixture.
Transfer the pork belly slices to the lined tray, cover with a double layer of foil and seal tightly, then roast for .
Remove from the oven and turn the oven up to 220°C, Gas Mark 9. Take off the foil and spread the remaining marinade evenly on to the pork belly slices, then roast uncovered for another . Serve immediately with steamed rice and cucumber batons.

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