Sticky Pork Belly with Apple & Watercress

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INGREDIENTS

  • 1/2 cup (125ml) apple juice

  • 200g quince paste, chopped

  • 1 tsp Chinese five spice

  • 1/4 cup (60ml) port

  • 1/4 cup (60ml) maple syrup

  • 1 tbs Dijon mustard

  • 400g pork bellly

  • 1 green apple, cored, finely chopped

  • 1 small red onion, finely chopped

  • 2 tbs extra virgin olive oil

  • 1 lemon, juiced

  • 1/4 cup watercress sprigs

METHOD

  • Step 1

    Preheat oven to 200°C. Line a roasting pan with baking paper. Combine apple juice, quince paste, five spice, port, maple syrup and mustard in a saucepan. Place over medium heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until quince paste dissolves and mixture thickens slightly. Cool slightly.

  • Step 2

    Transfer half the quince mixture to a heatproof bowl. Add pork. Turn to coat. Set aside for 15 mins to develop flavours.

  • Step 3

    Place the pork, skin-side up, in the prepared pan. Roast for 20 mins or until pork is caramelised and cooked through.

  • Step 4

    Combine the chopped apple, onion, oil and lemon juice in a bowl. Season.

  • Step 5

    Arrange the pork and watercress on a serving platter. Drizzle with remaining quince mixture. Serve with apple mixture.

Johanna Bostock