700-800 g boneless pork belly
1 medium apple preferably braeburn or granny smith
6 dried apricots
salt & pepper to taste
- lay pork on a board & using a sharp knife, score the skin at 1 cm intervals. rub all sides with salt and pepper. turn meat so it is lying skin side down
- core apple & cut each half into 8 wedges. roughly chop dried apricots
- arrange about half the apple wedges down the length of the pork, then sprinkle the chopped apricots over the apple
- lift the edges of the pork & roll. tie with string
- heat oil in a large frypan & lightly brown
- transfer pork to slowcooker, scattering the remaining apple pieces around the edges. cover & cook for 8-10 hours. place under a grill for 5-10 minutes to crisp skin a little before serving, if desired
>> contributed by yen
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