Rosemary - roasted Pork

This dish was made the same day as the green bean salad the other day, but somehow I thought it would be better for me to keep it until today to post it. Why? Maybe to celebrate the start of the session break? Haha Hooray! the long awaited break is finally here! Give this recipe a try over this break and you (or the dish) can easily become a hit!

Ingredients:
1 large strip of pork belly/ pork roast loin meat (about 1.5 to 2kg depending on the number of mouths you have to feed)
1/4 cup rosemary leaves (could use dried ones as well)
2 tbsp sea salt
1 tbsp brow sugar
1 tbsp vegetable oil
1 tbsp lemon juice

Method:
1. Preheat oven to 220 degrees Celsius. Score the pork skin using a sharp knife.
2. Toast the Rosemary and sea salt in a small frying pan over high heat until fragrant. Add in brown sugar at the end, toss well. Blend the mixture using a food processor. (skip this if you prefer a coarse biting texture)
3. Mix lemon juice and oil together, coat over pork skin. Rub the rosemary mixture onto the pork skin.
4. Roast in preheated oven for 30 minutes. Reduce the heat to 180 degrees Celsius and roast for another 30-60 minutes (depending on the meat's weight, extra 20 minutes per 500g). Done, serve hot with apple sauce.

Apple Sauce
1 Granny Smith green apple, 1 tbsp butter, 1 tbsp Cinnamon powder, 3 tbsp honey, 1/2 cup water, salt and pepper to taste.

Boil water in a sauce pot, braise peeled apple with lid covered until soft. Mash and stir through with cinnamon powder, butter, honey, salt and pepper. Done. (try substituting honey with maple syrup, this would bring out another dimension of the sauce)

Tags: Roast Pork, Rosemary, Apple Sauce