Roast Pork Belly

Method

For Roast Pork Belly:

Take the pork belly, and add olive oil, shahi jeera, salt, pepper.

Layer the baking tray with chunks of apples and onions.

Place the pork on top of the apple and onion layer.

Sprinkle fennel seeds and salt on top of the pork belly.

Carefully pour hot water into the baking dish, avoiding any contact with the top skin of pork belly.

Place the pork into the oven which has been preheated at 250°C.

Bring the temperature down to 220°C and roast the pork for 20 minutes.

After 20 minutes, bring the temperature further down to 180°C and roast the pork for 1 1/2  hours.

When the pork is done, take it out of the oven and drain the remaining pork fat in a separate bowl.

Place the meat on a plate.

Transfer the left over apples, onions, water and fat into a pan and place it on heat.

Add water, butter and bring the sauce to boil.

Add salt, pepper and cinnamon.

When the mixture boils remove from high heat and let it simmer till it reaches a good consistency.

Sieve the sauce in a bowl.

Reduce the sauce further by heating it for another 2 minutes to get the desired consistency.


For Roast Vegetables with Honey and Sesame Seeds:

On a baking tray place radish, carrot, potatoes.

Mix butter, olive oil, salt and pepper to make the marinate.

Apply that marinate on the vegetables using a brush.

Add rosemary and thyme to the vegetables.

Add small strings of honey all over the vegetables.

Bake in the oven at 200°C for 10 minutes.

Meanwhile toast some sesame seeds in a pan.

Take the vegetables out of the oven and add the roasted sesame seeds to them.

Roast the vegetables at 200°C for half an hour.


To Serve: Serve the pork belly, roast vegetables with honey and sesame seeds along with some apple sauce.