Serves 6-8
1.5-2kg boneless pork belly
150ml soy sauce
2 Granny Smith apples (or similar - sharp and fruity)
50g honey or sugar
100g walnut pieces, lightly toasted
1 banana leaf
Cooking twine
Lay the belly on a chopping board and cut it through the centre horizontally, but don't cut completely though - you want
to be able to open it up but keep it in one piece.
Drizzle the soy all over the pork, including the "inside" and then place in a dish, cover with plastic wrap and leave to marinate for an hour.
Drain the soy from the pork and place 50ml of it into a pan.
Don't peel the apples but grate them, avoiding the core.
Squeeze the juice from the gratings and place this in the pot with the soy and the honey or sugar.
Bring to the boil and reduce - to form a glaze.
Mix the grated apple with the walnuts and stuff the belly with it.
Drizzle the glaze in the cavity as well.
Run the leaf over a gas flame - or under a grill - to soften and lay it on your bench.
Sit the belly on top making sure the stuffing stays in place.
Fold the leaf over itself like a parcel and tie reasonably tightly with string.
Cook in the lower parts of the hangi for 2 1/2 hours, or on a baking tray in the oven at 190C for three hours.
Remove from the oven and leave to rest for 15 minutes.
Then remove the twine and leaf and slice thickly.
