Slow-Roast Pork Belly Slices with Apple Sauce and Crushed Swede

Ingredients

• 800 g pork belly slices
• 700 g swede
• 2 cooking apples
• 1 tbsp caster sugar
• 1 tsp fennel seeds
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 30 g unsalted butter

Method

1. 1

   Preheat the oven to 220°C/200°C fan. Score the pork belly skin, rub with fennel seeds, smoked paprika, salt and 1 tbsp oil. Place on a rack over a roasting tin.

2. 2

   Roast the pork for 25 minutes until the skin begins to crackle, then reduce to 180°C/160°C fan and cook for a further 30 minutes.

3. 3

   Meanwhile, peel and cube the swede, boil in salted water for 20 minutes until tender, then drain and crush with the butter. Season well.

4. 4

   Peel, core and chop the cooking apples into a small pan with the sugar and 2 tbsp water. Cook over a low heat for 10 minutes, stirring, until collapsed into a sauce.

5. 5

   Slice the pork belly and serve on a bed of crushed swede with the apple sauce spooned alongside.