Pork Belly Ingredients:
1 tablespoon olive oil
1 Pork Belly Roast
3 tablespoons salt

Apple Raisin Chutney Ingredients:
1 ½ kg cooking apples, cored and diced
750 grms raw sugar
500 grms raisins
2 medium onions, finely chopped
2 teaspoons mustard seeds
2 teaspoons ground ginger
1 teaspoon salt
700 ml apple vinegar cider

Spaghetti Squash Ingredients:
1 spaghetti squash
Olive oil
Salt
Parmesan Cheese

Pork Method:
Pre-heat oven to 220°. Take pork out of the packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways, place on a wire rack in a medium depth tray. Sprinkle salt liberally over skin, pour olive oil over and gently message the skin. Place in oven for 35 minutes to cook the crackle, then turn down oven to 160° and cook until cooked to your liking. Remove from oven and allow to rest for 20 minutes before serving.

Spaghetti Squash Method:
Cut spaghetti squash in half, scoop out seeds, and place inside up on a baking tray. Drizzle over olive oil and sprinkle over salt and parmesan cheese to your liking. Baking in 180° oven for approx. 1 hour or until the flesh is easily scrapped away from the skin with a fork.

Apple Raisin Chutney Method:
Place all chutney ingredients in a large pot. Bring to boil and then allow to simmer until the ingredients start to break down and are cooked through. 

Serves: 4

Note:  
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