Serves 2-3

Ingredients for the Pork:

500g Pork belly (without rind)

2g Saxa Salt

50g Sugar

7.5g Cinnamon

5g Cajun powder

5g Paprika powder

20g Bull’s Eye Kentucky Habanero Hot Sauce

Ingredients for the Apples:

2x Apples

12g Sugar

4g Cinnamon

5g Rosemary, chopped

20g Bull’s Eye Kentucky Habanero Hot Sauce


  1. Mix up a rub out of the salt, sugar, rosemary, cinnamon, cajun and paprika powder.
  2. Give the pork belly a generous rub on all sides. Always with TLC – Tenderising Loving Care. Cover and leave overnight in the fridge.
  3. Remove from fridge and let it get to room temperature. Preheat the oven to 150°C.
  4. Place the pork belly in the oven on a tray and use a dripping tray underneath. Bake to a core temperature of 80°C.
  5. Leave the meat to rest under a kitchen towel.
  6. Preheat the oven to 200°C.
  7. Peel the apples and halve them.
  8. Make a marinade with Bull’s-Eye Kentucky Habanero with Whiskey hot sauce, sugar, cinnamon and chopped rosemary. Brush onto the apple slices.
  9. Then bake in oven for 15 minutes.

To Serve:

  • Slice the pork belly in 2cm slices and heat them in the oven for another 5 minutes.
  • Next, brush the meat generously with Bull’s-Eye Habanero with Whiskey hot sauce to add the bold, sweet aromas.
  • Serve the burnt ends with the sweet, hot apples.