Maple mustard pork belly

Impress your guests with our crispy maple mustard pork belly.
Maple mustard pork belly


  1. 1kg pork belly, scored, patted dry
  2. 2 tablespoons maple syrup
  3. 2 teaspoons wholegrain mustard, plus extra, to serve
  4. 2 teaspoons apple cider vinegar
  5. 2 teaspoons finely chopped fresh rosemary
  6. Fresh rosemary sprigs, to serve

  • Preheat oven to 220C/200C fan forced. Place the pork, rind side up, on a wire rack set over a roasting pan. Pour enough water into the pan to reach just below the pork. Season pork rind well with salt, rubbing into the scores. Roast for 40 minutes or until the rind is starting to crackle.
  • Meanwhile, combine the maple syrup, mustard, vinegar and rosemary in a bowl.