108 Pork belly Oven setting: CircoTherm®, VarioSteam METHOD and CircoRoasting Preheat oven on CircoTherm® to 140°C with a high level of steam. Serves: 6–8 With a sharp knife deeply score the rind at 1cm interval diagonally across the Preparation time: 10 minutes pork belly. Repeat scoring at 90 degrees to make a criss-cross pattern. Cooking time: 2 hours 30 minutes Line a baking dish with baking paper. Evenly layer the onion, apple and garlic in Level of difficulty: Easy the base of the baking dish. Sprinkle on the seeds and pepper to taste. Place pork on top. Carefully pour cider around pork and then loosely place a piece of baking paper on top. Cook for 2 hours. INGREDIENTS 1½kg pork belly After two hours, remove the pork from the oven. Turn oven to CircoRoasting at 1 onion, sliced 190°C. Place wire rack on the enamel tray. Discard flavourings and place pork on 1 green apple, sliced wire rack. Pat dry the pork rind with paper towel and then rub with salt. Cook pork for 20–30 minutes or until rind is golden and crisp. Serve sliced or cubed. 1 clove garlic, roughly chopped 1 tsp caraway seeds 1 tsp fennel seeds NOTE Ground black pepper Cooking the pork belly slowly at first makes it very tender. CircoRoasting is used 1 cup apple cider to make the crispy crackling. Ensure pork belly is as flat as possible for even 1 tbsp salt cooking of the crackling. Use scrunched up pieces of aluminium foil to lift lower pieces. The apple cider can be alcoholic or non-alcoholic. THE NEFF AUSTRALIA COOKBOOK MAINS