800g pork belly, in one piece with skin on and scored
150 ml Bertolli Light in Taste Olive Oil
4 cloves garlic, crushed
6 thyme sprigs
2 tablespoons olive oil
2 shallots, peeled and finely chopped
2 cloves garlic, crushed
2 teaspoons mustard seeds
3 granny smith apples, peeled and diced
1/2 cup brown sugar
Grated zest of 1 orange
1/3 cup cider vinegar
1. Preheat oven to 240°C. Place 80ml of the olive oil in a food processor with the garlic, thyme, salt and pepper and process until smooth. Rub into the underside of the pork. Place the pork in a roasting dish skin side up. Dry with kitchen towel and rub the remaining olive oil over the skin. Sprinkle generously with sea salt and rub in. Roast for 30 minutes or until some crackling has formed.
2. Reduce oven temperature to 160°C and pour two cups of water into the base of the roasting tin. Continue to cook for 1 1/2 hours. If the crackling has not formed fully increase the heat for the last 15 minutes or until the crackling has formed. Rest the pork in a warm place for 20 minutes before cutting.
3. To prepare the relish, heat the olive oil in medium saucepan and fry the shallots and garlic until soft. Add the mustard seeds and stir through. Add remaining ingredients with ¾ cup of water. Simmer for 20 minutes or until the apple is softened. Season to taste and serve with the pork.