Roasted Pork Belly with Homemade Applesauce

Preheat oven to 180°C. Using small sharp knife, score fat that covers pork belly in a crosshatch pattern. Insmall bowl, mix salt, garlic powder and pepper to blend. Rub spice mixture all over pork belly, working it into scored surface. 


Place wire rack on a rimmed baking tray, set pork belly fat side up on rack, and cover pork with foil. Roast for 2 hours, or until pork is tender. 


Increase heat to 200°C, remove foil from pork, and continue roasting for 30 minutes, or until pork belly is browned all over and pull-apart tender. Let rest for 15 minutes. 


Meanwhile, to make applesauce:

In small heavy saucepan, stir Calvados, butter, sugar, salt, star anise and clove over medium heat until butter melts.

In medium bowl, toss apples with melted butter mixture to coat. Place apples cut side down in a 23cm square baking dish. Roast at 180°C for 55 minutes, or until apples are soft. Set aside until apples are cool enough to handle. 

 Using spoon, scoop flesh from apple peels and discard peels. Remove and discard the star anise and clove. Transfer apples to the Prep Master Mini and pulse until a chunky consistency. Keep applesauce warm, at room temperature, or cold. 

To serve: 

Using the Cordless Carve, slice pork belly and serve with applesauce.