Rayburn Slow Roasted Belly Pork
- 2 kg (4½ lb) belly of pork, skin deeply scored
- 2 tsp Chinese five spice powder
- Salt and freshly ground black pepper
- 50 ml (2 fl oz) olive oil
- 2 large Bramley apples, peeled and chopped
- Juice of ½ a lemon
- 600 ml (1 pint) light stock
Place the pork in the meat tin, fat side up. If the skin is at all wet, dry thoroughly using kitchen paper. Score the skin very deeply, this will ensure you have the most delicious crispy crackling. Sprinkle the spice powder over the skin, and again generously with salt and pepper. Drizzle over the oil. Toss the apple in the lemon juice and arrange around the meat.
MAIN OVEN 160°C (325°F), GAS MARK 3
2. Hang the meat tin on the fourth set of runners and roast for 3-3¼ hours. Remove to a warm platter to rest. Add the stock to the roasting tin and deglaze the cooking juices and cooked apple to make a rustic sauce. Slice the cooked pork; make sure everyone has a piece of crisp crackling. Serve with lots of creamed potatoes and a crisp green vegetable or stir-fry.