Weber Roasted Pork Belly with Granny Smith Apple Puree
- 1 (about 3kg) Rolled Pork Belly, dried and coated with a lot of ORYX Flaked Salt Crystals
- The rolled pork belly is cooked on the hot Weber with the lid on for about three hours. Indirect heat with 33 Weber-Briquettes on each side. Using a Food Thermometer, it is very important to be safe and to get the internal temperature of the pork to 750C.
- It is also important not to open the Weber lid in the first hour of cooking, as this is the most crucial cooking stage and you not wanting to lose any heat.
- When the pork is done, it is removed from the Weber. Very carefully the top crackling is cut off. This can be placed back on the weber-grill to remain crispy, while the rolled pork belly is allowed to rest for about 15 minutes, before cutting into thin slices and serving.
- 5 (750gr) Granny Smith Apples, de-cored and cut into ¼
- 500ml Water
- 125ml White Sugar
- In a small saucepan on a medium heat from the gas-Weber flame, bring the water and sugar to the boil, stirring until all the sugar crystals are dissolved.
- Add the apples, allow them to cook until soft and tender.
- Remove from the heat and strain all the liquid.
- In a food processor, blend the soft apples to a smooth puree. Season with ORYX Salt and Freshly Ground Black Pepper.