Maple Black Pepper Pork Belly with Creamy Potato Salad
Preheat the oven to 200°C.
Line a baking tray with parchment paper and lay out the pork belly slices on top. Season with salt and pepper and bake for 30-35 mins until crispy and golden brown, flipping halfway through.
Meanwhile, add the maple syrup, 2 tbsp vinegar and black pepper to a small saucepan and bring to a boil, cook for 2-3 mins until slightly reduced.
Add the salad potatoes to a medium saucepan and cover with cold water. Season with salt and bring to a bare simmer. Cook for 13-15 mins until tender. Drain and allow to steam dry.
Mix the wholegrain mustard with the mayo and remaining vinegar.
Cut the apple into matchsticks and finely slice the spring onions and celery.
Mix the mustard mayo through the cooked potatoes with the spring onions, apple and celery.
Roughly chop the parsley and add to the potato salad.
After the pork has had 35 mins, brush with the maple glaze and pop back in the oven for 5-10 mins, brushing with more glaze now and then, until golden and caramelised.
Divide the salad between warm plates and top with a couple of slices of pork, drizzle over any extra glaze and get stuck in.