Pork, brussels sprouts and apple sauce

Tam West

Ingredients

400 g	Pork slices, (pork belly) skin scored crosswise at 1cm intervals (Main)
1 Tbsp	Sea salt flakes
¼ tsp	Black pepper, finely ground
2 tsp	Brown sugar
½ tsp	Finely chopped rosemary leaves
2	Braeburn apples, peeled, cored and diced
1 tsp	White wine vinegar
10 small	Brussels sprouts, bases trimmed
1 tsp	Vegetable oil
½ tsp	Almond oil, alternatively use hazelnut oil

Directions

1. Place pork in a shallow non-reactive dish. Mix salt, pepper, 1 tsp sugar and rosemary together and rub all over the pork. Cover and refrigerate for 1 hour or up to 10 hours.
2. Using a paper towel, gently pat pork dry of any juices. Arrange slices closely together, skin up, on a rack placed over a small roasting pan that has 1cm water in it. Roast at 175C for 1 hour 15 minutes.
3. Meanwhile, place apple, vinegar, remaining sugar, ¼ cup water and a pinch of salt in a small saucepan. Cover and cook gently for 10 minutes, stirring occasionally, until soft and collapsed. Keep warm for serving.
4. When pork is cooked, turn on overhead grill (fan grill is best) for final 5 minutes, until skin crisps up, taking care to avoid any burning.
5. Meanwhile, cut brussels sprouts in half. Heat vegetable oil over medium-high heat in a frying pan. Add sprouts, cut side down, and cook for 3-4 minutes or until they are browning nicely. Turn sprouts, add a pinch of salt and a dash of water and cook a further minute or two until tender, then add nut oil and stir to coat.
6. Place a puddle of apple sauce on each warmed plate. Top with brussels sprouts and crispy pork slices.