Method

Pork belly

Score the pork belly skin with a sharp knife.
 

Peel and chop into approx 5cm chunks the carrots, kumara, potatoes and onion; peel the garlic and place in the slow cooker.
 

Place the pork belly on top of the vegetables (skin side up) and cover with the chicken stock.
 

Cover with a peice of baking paper and set the slow cooker to cook for 6 hours.
 

When slow cooking is complete, take the pork belly out carefully and place the belly under a very hot grill to crisp up the crackling.
 

Drain the cooking liquid from the vegetables into a saucepan, bring to a rapid boil and simmer until reduced by 2/3.  Skim any fat that appears on top whilst cooking.
 

Mash the vegetables with a potato masher, season to taste and keep warm.

 

Apple puree

Peel and slice the apple, place in a saucepan, add a little water (about 1/4 cup), cover with the lid and cook over a low heat under soft and tender, this should take approximatley 10-15 minutes.

 

Puree in a blender (or use a stick blender or bullet).

 

Serve the pork belly sliced over the mash, drizzle with the reduced cooking juices, add some steamed greens of your choice and a little apple puree on the side.