Pork Belly Skewers with Baby Roasted Apples
Crispy pork with the sweetness of baby apple, a perfectly balanced mouthful that will be a party favourite.
- Yields: 24 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 45 mins
1 Tbsp (15 ml) cumin seeds
1 tsp (5 ml) black peppercorns
2 tsp (10 ml) Maldon salt
3 cloves garlic
3 Tbsp (45 ml) olive oil
500 g thick cut pork rashers, skin scored
1 425 g tin baby apples (with stalks)
2 Tbsp (30 ml) castor sugar
2 Tbsp (30 ml) olive oil
Toast the cumin seeds and peppercorns in a dry frying pan for 2 minutes.
Place the toasted spices in a pestle and mortar and grind.
Add 1 tsp (5 ml) of Maldon salt and the 3 garlic cloves and continue to grind to form a paste. Add in 2 Tbsp (30 ml) olive oil.
Use this mixture as a rub and rub it over the flesh of the pork. Cover and place in the fridge to marinate overnight.
Next day: Preheat the oven to 200 °C.
Rub the pork skin with the rest of the salt and 1 Tbsp (15 ml) of olive oil. Place the pork on a wire rack inside a roasting tin and roast for about 45 minutes. Remove from the oven and allow the meat to rest in a warm place for 20 minutes.
Roll the apples in the castor sugar and place on a baking sheet. Roast for 15-20 minutes.
Take the apples out of the oven, drizzle with olive oil and cook for a further 5 minutes.
Cut the cooked pork rashers into 2 cm pieces. Pop the roasted apples on top of the pork pieces, skewer the two together and serve.