• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle.
• Place pork belly in a large heatproof bowl and cover with boiling water. Using 
tongs, remove pork carefully and pat dry using paper towel. (This step helps the 
crackling get crispy!)
• Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. 
Rub all over with a generous pinch of salt.
• Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly 
browned, 15-20 minutes.
• Flip pork, skin-side up. Heat the grill to high. Grill pork until skin is golden and 
crispy, 15-25 minutes. 
TIP: Keep an eye on the pork when grilling, it can burn fast! 

• When pork has 20 minutes remaining, half-fill a large saucepan with boiling 
water, then add a generous pinch of salt.
• Cook chopped potato in the boiling water over high heat until easily pierced with 
a fork, 12-15 minutes. Drain and return to the pan.
• Add the butter and milk to the potato and season to taste with salt and pepper. 
Mash until smooth. Cover to keep warm.

• When potato has 5 minutes remaining, thinly slice cucumber into rounds.
• In a medium bowl, combine spinach & rocket mix, cucumber and mustard cider
dressing, tossing to coat.
• Season to taste. 

• Slice pork belly.
• Divide mash, roast pork belly and mustard-cider salad between plates.
• Serve with apple sauce. Enjoy!