Maple Mustard Pork Belly

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

2h 5m·Fusion

Maple Mustard Pork Belly

Prep5 min

Cook2h

Total2h 5m

Taste

Ingredients

1kg Pork Belly Roast Boneless, scored, patted dry
2 tbsp maple syrup
2 tsp wholegrain mustard, plus extra, to serve
2 tsp apple cider vinegar
2 tsp finely chopped fresh rosemary
Fresh rosemary sprigs, to serve

Instructions

3 steps

Preheat oven to 220°C/200°C 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.

40 min

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.

Progress

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