Impress your guests with this crispy maple mustard pork belly.
Ingredients
• 1kg pork belly, scored, patted dry
• 2 tablespoons maple syrup
• 2 teaspoons wholegrain mustard, plus extra, to serve
• 2 teaspoons apple cider vinegar
• 2 teaspoons finely chopped fresh rosemary
• Fresh rosemary sprigs, to serve
Method
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.
Meanwhile, combine the maple syrup, mustard, vinegar and rosemary in a bowl.
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.
Source: www.taste.com.au.