Roast Pork with Apple, Fennel, Pickled Onion Salad
This recipe is perfect to say hello to spring and to make on a Sunday afternoon for dinner. The crispiness, freshness and sweetness of the apple, fennel and pickled onion salad pairs perfectly with the saltiness of the roast pork crackling. Peter Bouchier’s ~1kg pork belly comes scored and bone-in, meaning you have a juicier, more flavoursome cut of meat. It makes great leftovers too! (see notes on how to reheat)
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