Cider Roasted Pork Belly

• 1 (3 1/3 lb) pork belly, rind-on, scored in a diamond pattern
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp sea salt flakes
• 1 1/2 cups apple cider
• 4 None parsnips, peeled, quartered
• 4 cloves garlic, peeled
• 1/2 cup chicken or vegetable stock
• 2 None green apples, quartered
• 1 (28 oz) can brown lentils, rinsed, drained

1. Preheat oven to 475u0b0F.
2. Arrange pork, rind-side up, in a large roasting pan. Combine rosemary and salt in a small bowl then rub over pork. Roast for 20 mins, or until rind starts to blister and crackle.
3. Reduce oven to 325u0b0F. Add cider to pan and roast for 1 hour 15 mins.
4. Add parsnips, garlic and stock to pan. Roast for 45 mins.
5. Add apples and lentils to pan. Roast for another 30 mins, or until apple is tender. Season.
6. Slice pork. Serve with apple mixture.

pork belly, rosemary, salt, apple cider, parsnips, garlic, chicken, green apples, brown lentils

Taken from recipes-plus.com/api/v2.0/recipes/36526 (may not work)