Pork Belly with Braaied Apples & Focaccia

A true taste sensation! This recipe is ready in just over three hours.

Ingredients

For the Pork Belly:

1 whole pork belly, trimmed of all the extra fat, so you are just left with a nice neat sheet of pork belly of about 30cm x 30cm (You can ask and specify all there instructions to your personal butcher)
Jan Braai Paprika salt
string to tie the belly into a roll
Jan Braai ribs and wings sauce

For the Focaccia:

2 cups flour
1 packet instant yeast
1 teaspoon salt
1 cup water
olive oil
1 potato, sliced very thinly
salt and pepper
Parmesan cheese (grated to sprinkle on top of the potatoes

For the Mustard Dressing:

1 tablespoon wholegrain mustard
1 tablespoon dijon mustard
1 garlic clove, chopped and crushed very finely
1 tot apple cider vinegar
Juice from 1 lemon (optional)
Salt and pepper
½ cup olive oil

For the Apples:

1 green apple (golden delicious or granny smith)
2 tots butter

method

Place your pork belly on a flat surface and season well with Jan Braai paprika salt on the one side, you can also use a mixture of salt pepper and paprika.
Roll the belly up tightly and tie with string so it forma a nice neat roll. Bake the pork belly at 140deg for about 3 hours. This can be done in your smoker, man oven or kitchen oven as you see fit. Let this rest and cool down before cutting into portions.
For the dressing, combine all the ingredients together and mix well so that the oil and mustard can combine to form the dressing.
For the focaccia: mix together the flour yeast and salt. Add the water and mix together to form a soft runny dough. Use your fingers to make some holes in the dough, pour olive oil over and let this rest and rise until double the size.
Place the dough into a fireproof pan or potjie and top with some more oil, salt and rosemary and the thin slices of potato on top of the dough.. Bake this on the fire with coals underneath and on the lid for about 30 minutes until the potatoes are turning golden brown and cooked. After 30 minutes place the cheese on top of the bread and bake again, this time with more heat on the top. Take off the fire when the cooked is baked and the potatoes baked and the cheese melted.
In a pan melt the butter and pan fry the apple blocks for a few minutes.
Drizzle the pork belly portion with Jan Braai ribs and wings sauce and braai on a hinged grid on both sides until the sauce is sticky and caramalised.
Plate your meal: start with the mustard dressing at the bottom of the plate. Then the braaied pork belly and top with braaied apple blocks and a side serving of your potato focaccia.