Autumn Inspired Crispy Pork Belly

Ingredients: 2kg Pork Belly 30g Sea Salt 20g Course black Pepper 4 Rosemary Sprigs 30ml Olive oil 20ml Apricot Jam  Preheat oven to 180°C  Wash pork belly and dry. Cut incisions into fat of pork belly.  Rub pork belly with olive oil and sea salt course black pepper. Place 3 Sprig on a large baking tray and place pork on top, cover with foil for an hour. Remove from oven and remove foil. Place back into oven and increase temperature to 200°C Roast until golden brown and crispy. Remove from oven and brush with apricot jam.