Name: Cider-Roasted Pork Belly
Total time: 3 h
Yield: 4
Ingredients: 1.5kg piece pork belly, rind on; 2 tablespoons finely chopped rosemary; 1 tablespoon sea salt flakes; 1⅓ cups (330ml) apple cider; 4 medium parsnips (1kg), peeled, cut into quarters; 4 cloves garlic, peeled; 1½ cups (375ml) salt-reduced chicken or vegetable stock; 2 medium green-skinned apples (300g); 2 x 400g cans brown lentils, drained, rinsed

VMG Recipes