Spice Crust Roast with Apple Slices

For the spiced crusted roast with apple slices, first preheat the oven to 130°C.

Pour the veal stock into a roasting pan, place the pork belly with the pork rind facing down and place in the preheated oven for one hour. Then increase the heat to 160 °C. Remove the piece of meat from the roaster and turn it to the other side. Using a sharp kitchen knife, cut 1 cm wide strips into the pork rind, just as you will carve the slices afterwards.

In a saucepan at a mild temperature, caramelize the powdered sugar and stir in the paradeis pulp, let it melt a little and extinguish with the red wine. Simmer the liquid until it is syrupy. Add the stock and pour it into the roasting pan.

Put the piece of meat in with the rind side up. Roast in the oven at 160 °C for another 120 minutes. Then preheat the oven to 220 to 240 °C top heat or convection oven. Remove the roast from the sauce, place on a baking tray, season the pork rind with salt and roast on the lowest rack under the heated top heat for 20 to 30 minutes until crispy.

Cut three strips of zest from the lemon and one strip of zest from the orange. Cut the garlic into slices. Stir the roasting sauce through with the garlic, ginger, scraped out mustard seeds, coriander seeds, vanilla bean, cardamom, bay spice, cumin, fennel, cinnamon and a little chili. Lemon

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