Easy crispy pork belly with perfect crackling, served with homemade apple and fennel sauce, ideal for Christmas or special occasions.
You will need:
- 2 tbs apple cider vinegar
- 1 cup chicken stock
- 2 Pink Lady apples, cut in half, skin on
- 1 small fennel, quartered
- 1 tbs brown sugar
- 1 tbs whole fennel seeds
- 1 tsp sea salt
- 1 tbs olive oil
- 1.5 kg pork belly, scored
- 1 tbs extra oil
Let's make it:
Step 1:
Place the rack inside the Pressure Multicooker.
Step 2:
Add vinegar, stock, apples and fresh fennel.
Step 3:
In a small bowl add fennel seeds, salt and oil, mix and rub half of the mix into the pork skin. Set the other half to one side.
Step 4:
Place pork on top of rack, secure the lid and ensure the pressure valve is in the closed position.
Step 5:
Press MEAT and adjust TIME to 30 minutes, press START/STOP.
Step 6:
When cooking is complete, carefully release the pressure valve, remove pork and set to one side to rest, remove rack from pot.
Step 7:
Using a stick blender, blend the remaining ingredients in the cooking pot until smooth, season to taste with sea salt and cracked pepper.
Step 8:
Pour sauce into a jug and wipe the cooking pot clean.
Step 9:
Press BROWN and START/STOP. Add extra oil and allow to heat.
Step 10:
Rub the remaining fennel mix over the pork fat. Place pork skin side down and cook until skin starts to brown and crackle.
Step 11:
Serve with apple sauce.
