Step 1

Place pork belly in a large non-reactive dish and scatter rock salt over top and bottom. Cover and chill for 8-10 hours.

Step 2

Brush off excess salt and discard. Place pork skin-side up on a wire rack over a large high-sided roasting pan. Pour boiling water all over the skin. Discard water. Return pork skin side up on wire rack and dry slightly by placing, uncovered, in the fridge for 30-40 minutes until pork is cold.

Step 3

Preheat oven to 240°C. Place coriander seeds in a small bowl with 1 tbs of sea salt flakes and toss to combine. Set aside.

Step 4

Remove wire rack from roasting pan and scatter half of the sauerkraut and thyme sprigs in the pan. Place the pork belly skin side up and scatter over the coriander salt. Pour chicken stock around the edges of the pan, ensuring skin isn’t submerged.

Step 5

Place in the oven and reduce temperature to 180°C. Roast for 1 hour-1 hour 30 minutes until the meat is tender.

Step 6

Remove pan from oven and carefully add apples to the pan. Increase oven to 220°C and roast for a further 25 minutes or until skin is crisp and deep golden and apples are soft and starting to split.

Step 7

Remove roast pork from pan and rest for 15 minutes. Stir dill through the sauerkraut and stir remaining 400g sauerkraut through the hot sauerkraut. Carve pork into thick pieces and serve with apples.