A tender pork belly dish in under half an hour? Yes it can be done, with a sour side dish to cut through the richness
3 cups store-bought sauerkraut
1/4 cup maple syrup
375ml can apple cider
1/4 cup cider vinegar
1 tsp caraway seeds
50g unsalted butter, chopped
1kg piece boneless pork belly, cut into 6cm pieces
200g creme fraiche
hot English mustard, to serve
baby red vein sorrel, to serve (optional)
1. Preheat the oven to 220C fan-forced (240C conventional). Place the sauerkraut, maple syrup, apple cider, vinegar, caraway seeds and butter in a deep roasting pan. Briefly mix, then season with cracked black pepper. Top with pork. Cover tightly with foil and roast for 15 minutes.
2. Uncover, and roast for a further 15 minutes, or until the sauerkraut is bubbling and pork is cooked.
3. Serve with creme fraiche, mustard and sorrel.