MeatAlison Lambert


MeatAlison Lambert
Serves 4

1kg piece pork belly , scored

2 onion, thickly sliced

3 apples, quartered and cored

2 tsp fennel seeds, crushed lightly

500ml white wine (optional water or stock is fine)

Salt and pepper


Heat the oven to 220C. Cut the pork belly into 6 pieces, rub the skin of each piece with seasoning and crushed fennel seeds. Place the pork on a wire cooling rack over a roasting dish and roast for 30 minutes to get the crackling started.

Add the onions and apple and pour the wine around the pork and turn the oven down to 160C. Cook for a further 40 minutes or until the pork is tender. The apple should have broken down by now and the wine reduced.

Serve the pork with the apples, onions and mustard sauce!

Quick mustard sauce

Warm 150ml of cream in a small saucepan with 2 sprigs of thyme and 2 tsp of grain mustard. When the sauce is thoroughly hot but not boiling, add a palmful of chopped parsley. Season carefully, and serve with pork.