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