Roast Pork with Spicy Caramel Apples

Ingredients...
- 2 kg pork belly; the meat will shrink, so don't be intimated by the size.
- 2 tbsp salt; don't cut this down as salt makes the skin dry and crispy.
- 1 tbsp oyster sauce
- 1 tsp five spice powder
- 2 clove garlic minced



Marinating...
1. Score the skin with a pen knife, you can also use a pricking tool if you have one.
2. Rub salt all over the skin. Mix the remaining ingredients together and rub it on the meat side only.
3. Leave it uncovered in the fridge overnight to marinate.



The Next Day...
- 2 tbsp oil; any oil is fine, don't have to use expensive ones
- 2 tbsp salt; salt is important as it makes the skin crispy
- 2 cloves of garlic crushed
- 1 star anise
- 1 quill cinnamon bark
- 1 yellow onion, coarsely chopped
- 1 unskinned carrot, coarsely chopped
- Water

Cooking it...
1. Remove the pork from the fridge and let it sit at room temperature for at least 30mins (fridge very cold). Rub the oil and salt into the skin.

2.Use a deep roasting tray or oven proof container that fit the belly almost exactly. Add the onion, garlic, carrots, star anise and cinnamon to the tray. Place the pork on top and add enough water until the meat is covered, be careful not to cover the skin and fat layer.

3. Roast at 200°C for 90 mins. Depending on the size of the meat, it may need another 30 minutes. Let the meat rest for 10 to 15 minutes before carving.



Spicy Caramel Apples:
- 5 green apples, cut into wedges. Green apples are tart which is great with the sweet caramel
- ¼ cup butter
- 1 cup brown sugar

Melt the butter with the sugar, adding a few drops of water if necessary. Add the apple wedges and cook on moderately high fire until the sauce thickens, about 15 miutes. Be sure to stir occasionally otherwise will be overcooked.