1 casserole dish
1 chopping board
1 box cutter (Stanley knife)
Peel and finely chop the shallots. Score the skin of the pork belly in a criss-cross pattern with a sharp knife. Rub with vinegar and season with pepper.
Put the pork in a casserole dish and cook in the
Add the shallots, soy sauce and beef stock, lower the temperature to 120°C and
Cut the apples into wedges, add to the dish and cook in the oven for another 15 minutes.
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