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Crispy Roast Pork Belly with Bright Apple Puree

This dish features slow-roasted pork belly with a crackly, golden skin paired with a tangy, smooth apple puree. The rich, tender meat contrasts beautifully with the vibrant, tart fruit, creating a dish that balances indulgence and freshness through contrasting textures and flavors. Perfect for a cozy dinner or special occasion, it showcases simple ingredients elevated through careful roasting and vibrant puree preparation.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 3 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pork belly with skin and good marbling
  • 3 large firm apples (e.g., Granny Smith) for bright tart puree
  • 2 tbsp coarse sea salt for crackling and seasoning
  • 1 tsp ground cinnamon optional, adds warmth
  • 1 tbsp apple cider vinegar brightens the puree
  • 1 tbsp butter for smoothing the puree
  • to taste black pepper seasoning

Equipment

  • Oven
  • Wire rack
  • Sharp knife
  • Saucepan
  • Meat probe thermometer
  • Broiler or kitchen torch
  • Serving Platter

Method
 

  1. Preheat your oven to 150°C (300°F). Pat the pork belly dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Rub the skin generously with salt—this helps crackle—and season the meat side with salt, pepper, and herbs if desired. Let sit for 15 minutes to absorb the salt.
  2. Place the pork belly on a wire rack over a baking sheet, skin side up. Roast in the oven for about 2 to 2.5 hours until the meat is tender but the skin is not yet crispy. The aroma will fill your kitchen with savory notes as the fat renders and the skin begins to soften.
  3. While the pork roasts, peel and core the apples. Chop them into chunks and add to a saucepan with a small pat of butter. Cook over medium heat, stirring occasionally, until the apples are soft and bubbling, about 10 minutes. The kitchen will smell sweet and tart.
  4. Once the apples are soft, mash them thoroughly or blend until smooth, then stir in the apple cider vinegar, cinnamon, and a pinch of salt. Adjust sweetness with a little sugar if desired, then keep warm.
  5. Increase the oven temperature to 220°C (430°F). Remove the pork and pat the skin dry again with paper towels. Return it to the oven and roast for an additional 15-20 minutes, until the skin is deep golden, bubbling, and crackling loudly. Watch closely so it doesn’t burn.
  6. Check the internal temperature of the pork with a meat probe—once it reaches around 65°C (150°F)—and confirm the skin has a satisfying crackle. If needed, briefly use a kitchen torch or broiler for extra crispness. Let the pork rest for 10 minutes, tented loosely with foil, to keep it juicy.
  7. Slice the pork belly carefully, aiming to keep the crackled skin intact and visible. Serve slices on a platter with a generous spoonful of apple puree on the side. Drizzle any resting juices over the meat for extra flavor and moisture.

Notes

Ensure the pork skin is thoroughly dry before salting and roasting to achieve perfect crackling. Rest the meat for at least 10 minutes after roasting to retain juiciness. The apple puree can be prepared ahead and reheated gently before serving.