Serves 6-8 people Servings
- 4 pound pork belly
- 1 pound piece fresh horseradish root
Rub pork belly with 3 parts salt, 1 part herbs de Provence, 1 part sugar and a little cracked pepper.
Let sit and dry cure for 1 hour.
On wire rack, roast in 425-degree oven for 20-30 minutes until oven seared.
Lower oven to 250 degrees and slow-roast for approximately 5 hours or until internal thermometer reads 160 degrees.
Grate apples and horseradish root over the pork belly.
Drizzle creme fraiche and add a handful of arugula to the plate, drizzle some olive oil over arugula.