Pork belly with apple cornbread squares PORK BELLYIngredients1.5kg pork belly10ml (2 tsp) salt5ml (2 tsp) Chinese five-spice powder5ml chilli flakes1 clove of garlic, finely chopped30ml (2 tbsp) soy sauce75ml (5 tbsp) runny honey or syrupMethodEnsure the rind of the meat is scored at 1cm intervals. Place pork in baking tray and rub all over with salt, 5 spice, chilli and garlic. Cover with foil and roast rind-side up in a preheated oven at 190C for 60 minutes. Remove from oven, remove foil and pour over mixture of soy sauce, honey and 30ml (2 tbsp) water. Roast for another 30 minutes until really crispy. Serve sliced with chunks of apple cornbread. Or cut pork into chunks and serve on top of a square of cornbread.APPLE CORNBREADIngredients125g butter, plus 30ml (2 tbsp) extra, softened1 large onion, thinly slicedSalt and pepper1 chilli, seeded and chopped2 pink lady or Granny Smith apples, thinly sliced (leave skin on)50g ( cup) sugar10ml (2 tsp) dried thyme180g (1 cups) cornmeal or mealie meal120g (1 cup) cake flour15ml (1 tbsp) baking powder5ml (1 tsp) salt2 extra-large eggs375ml (1 cup) buttermilkMethodPreheat the oven to 200C. In a heavy-based pan, melt 125g butter and add onion. Add seasoning and chilli and cook until onion is soft. Add the apples with half the sugar and half the dried thyme. Cook till apples are caramelised. In a large bowl, combine cornmeal, flour, baking powder, salt and remaining sugar and thyme. In a separate bowl, mix eggs, buttermilk and reserved butter until smooth. Add this to the cornmeal mixture. Fold in half the apple mixture. Pour mixture into a 20cm square pan sprayed with cooking spray. Bake at 180°C for 30 minutes. Spoon over remaining apple mixture and bake for a further 10-15 minutes...