Maple mustard pork belly

Name: Maple mustard pork belly
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Ingredients: 1kg Pork Belly Roast Boneless, scored, patted dry; 54.00 gm maple syrup; 11.80 gm wholegrain mustard, plus extra, to serve; 2 tsp apple cider vinegar; 2 tsp finely chopped fresh rosemary; Fresh rosemary sprigs, to serve

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Prep Time: 5 minutes

Cook Time: 120 minutes

Total: 125 minutes

Servings: 6

Author : Alison Adams

maple mustard pork

Ingredients

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1kg Pork Belly Roast Boneless, scored, patted dry54.00 gm maple syrup11.80 gm wholegrain mustard, plus extra, to serve2 tsp apple cider vinegar2 tsp finely chopped fresh rosemaryFresh rosemary sprigs, to serve

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Instructions

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Step 1

Preheat oven to 220C/200C fan forced. Place the pork, rind side up, on a wire rack set over a roasting pan. Pour enough water into the pan to reach just below the pork. Season pork rind well with salt, rubbing into the scores. Roast for 40 minutes or until the rind is starting to crackle.

Step 2

Meanwhile, combine the maple syrup, mustard, vinegar and rosemary in a bowl.

Step 3

Reduce the oven temperature to 200°C/180°C fan forced. Roast the pork, topping up water as necessary, for a further 1 1/4 hours or until the rind is well crackled and the flesh is tender. Drizzle with the maple syrup mixture. Cook for a further 5 minutes or until the rind is dark golden. Set aside for 10 minutes to rest. Cut into pieces and serve with rosemary sprigs and extra mustard, if you like.