Belly of pork with red onion, apples, and bacon

Procedure

Preparation: This recipe is perfectly prepared indoors in a kitchen oven or optimized for the Morsø Forno outdoor oven.

Prepare and Roast the Meat
The belly of pork is one of the finest cuts, where layers of fat between the meat provide an abundance of flavor and juiciness. Season the pork belly generously with salt and pepper. Make a good, strong fire in your Morsø Forno or preheat your kitchen oven. Place the pork belly in an ovenproof dish (such as a Morsø cast-iron dish) and place it in the oven or the Forno. Let it roast for 1 ½ hours.
(Note: A pork belly needs about 2 ½ - 3 hours in total, so start well in advance).

Prepare the Sides
While the meat is roasting, prepare the sides. Cut the apples in half, remove the core, and wrap each half in a rash of bacon. Cut the red onions into wedges.

Add Vegetables and Herbs
Take the dish out of the oven/Forno after the first 1 ½ hours. Arrange the bacon-wrapped apples, onion wedges, the halved garlic, and fresh herbs around the roast in the dish. Season the sides with salt and pepper, and drizzle with a little olive oil. Return the dish to the oven or your Morsø Forno for another hour until everything is beautifully tender.

Rest and Serve
Remove the roast from the oven/Forno and let it rest for 10-15 minutes before carving. Serve the warm slices of pork belly alongside the roasted apples, onions, and the rich, flavorful juices from the tray.