1kg (2 lbs.) pork belly(get the butcher to score it)
For the marinade
2cloves garlic crushed
1⁄4cupcoconut aminos or tamari sauce
1 tsp. apple cider vinegar
For teh sauce
2apples peeled and chopped
1cupfresh or frozen raspberries
1⁄2 lemon juiced
With some paper towel pat the skin of the pork belly dry. less moisture = better crackle.
In a casserole dish or marinating container (that will fit your pork belly) add all the marinade ingredients and stir well.
Place the pork belly into the marinade skin side up (but make sure the marinade doesn’t touch the skin) then pop it into the fridge for 2 hours or leave it overnight. Don’t cover as this helps dry out the skin.
Once you’re ready to cook the pork belly, preheat oven to 220°C (420°F).
Remove the pork belly from the marinade and place skin side up into a greased roasting pan.
Season really well with salt (you can be generous), you should rub it into the skin. Give it a massage!
Place the pork into the oven for 20 minutes, watch that skin puff and crisp up!
Turn the oven down to 160°C (320°F) and cook for 1 hour.
While the pork cooks, make the sauce! In a medium heat saucepan, melt the butter then place all the ingredients into the saucepan and bring to the boil, cover and turn down to simmer for about 15 minutes. Leave it chunky or blend to make it smooth.
Ok, back to the pork. If the skin isn't quite crisp enough (oh no, oh well!) place under a hot grill for 5-10 minutes. Be careful, don't burn it!
Allow the pork to rest for 10 minutes before cutting and serving with sauce.
Serve with your favourite sides. We love salad in the summer and roast potatoes in the winter (actually, potato all year let's be honest).
Recipe by The Merrymaker Sisters, find more at getmerry.com