Pork belly makes for a cheap fall feast

As the nights turn colder, appetites turn to heartier fare towarm the belly.

And ina world of rising meat prices, cheaper cuts such as pork belly havegainedin popularity, turning up on restaurant menus and home tables.

Traditionally used for bacon, a little pork belly can go a long way.

"The great thing about pork belly is it's really satisfying in small quantities," Chef Chris Whittakerof Vancouver's Forage Restaurant told The Early Edition.

Here's one of his favourite fall recipes.

Pork belly and Fresh Apple Slaw

Serves 4-6

Pork prep

2 poundspork belly (skin on)

1/4 cupsalt

1. Preheat oven to 400 F.
2. Place pork belly in pot of boiling water (you can use a court bouillon if desired)and simmer for 15 minutes.
3. Carefully remove and pat dry. Using a fork, prick the skin several times (not too deep, just through the skin).
4. Generously season the underside with salt and really encrust the skin side with remaining salt. Place in oven, skin side up.
5. Once meatreaches an internal temperature of 125 F (about 30-40 minutes)use a knife toscrape salt crust off skin (use caution ashotoil may splatter).
6. Return tooven until internal temperature reaches 185 F.Remove and rest for 30 minutes.
7. Cut into slices and serve with apple slaw (below).

Apple slaw

1ambrosia apple, julienned

2 tbspbirch syrup (or maple syrup)

1 tspcider vinegar

2 tbsp cilantro, chopped

Mix together and let sit for 15 minutes.