Apple Mustard Pork Belly & Slaw

• Pork Belly(1 kg)
• Cabbage(½)
• Apple(2)
• Red Onion(1)
• Dijon Mustard(2 tbsp)
• Apple Cider Vinegar(3 tbsp)
• Honey(1 tbsp)
• Olive oil(3 tbsp)
• Salt(2 tsp)
• Black pepper(1½ tsp)
• Garlic(4 cloves)
• Fennel Seeds(1 tsp)
• Paprika(1 tsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Preheat the oven to 160°C. Pat the {Pork Belly} dry and score the fat in shallow lines. Rub all over with {olive oil}, {salt}, {Black pepper}, crushed {Garlic}, {Fennel Seeds}, and {Paprika}.

   ~10 min

2. 2

   Place the pork on a rack set over a roasting tray. Roast for 60 minutes until the meat is tender and the fat is rendering. Increase the oven to 220°C and roast for 15 minutes more until the top is golden and crisp at the edges.

   ~75 min

3. 3

   While the pork cooks, finely shred the {Cabbage}, thinly slice the {Red Onion}, and cut the {Apple} into matchsticks. Whisk together {Dijon Mustard}, {Apple Cider Vinegar}, {Honey}, and juice from {Lemon}. Toss with the vegetables and chopped {Fresh parsley}. Season to taste.

   ~5 min

4. 4

   Rest the pork for 10 minutes so the juices settle, then slice into thick pieces.

   ~10 min

5. 5

   Serve the sliced pork with a mound of apple slaw alongside, spooning over any resting juices from the tray.

   ~0 min