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Pork Belly with Apple Puree

This dish features slow-roasted pork belly with a crackly, golden crust paired with a vibrant, tangy apple puree. The crispy skin contrasts beautifully with the tender, flavorful meat and smooth, tart fruit, creating a delightful mix of textures and flavors. It’s a comforting yet unexpectedly fresh celebration of simple ingredients and classic techniques.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg pork belly preferably with skin on
  • 4 firm apples apple Granny Smith or similar tart apple
  • 2 tbsp coarse sea salt for salting skin
  • 1 tbsp sugar adjust to taste
  • 1 tbsp apple cider vinegar for brightness
  • 1 pinch cinnamon optional, for warmth
  • 2 tbsp butter for the puree

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, then score the skin in a crosshatch pattern without cutting into the meat. Rub the skin generously with coarse sea salt, ensuring it gets into the scores, and season the meat side with salt, pepper, and herbs if desired. Let it sit for 15 minutes to absorb.
  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 isn’t yet crispy. This slow cooking helps render the fat and tenderize the meat.
  3. Meanwhile, peel and core the apples, then chop them into chunks. In a saucepan, melt a tablespoon of butter over medium heat, then add the apples. Cook for about 10 minutes until soft and fragrant, stirring occasionally. Mash or blend until smooth, then stir in sugar, apple cider vinegar, and a pinch of cinnamon for warmth. Keep warm.
  4. Once the pork has cooked for the initial time, increase the oven temperature to 220°C (430°F). Pat the skin dry again if needed. Return the pork to the oven and roast for an additional 15-20 minutes, or until the skin bubbles, turns deep golden, and becomes crackly. Keep an eye on it to prevent burning.
  5. Check the internal temperature with a meat probe; it should read around 65°C (150°F). When the skin crackles and bubbles, remove the pork from the oven and let it rest loosely tented with foil for 10 minutes, allowing the juices to redistribute.
  6. Crisp the skin further if necessary by briefly broiling or using a kitchen torch until crackly and golden. Slice the pork belly carefully, keeping the crackled skin intact.
  7. Serve slices of pork belly with a generous spoonful of warm apple puree on the side. Drizzle any resting juices over the meat and finish with a sprinkle of flaky salt if desired. The dish should showcase a crispy, crackling skin, tender meat, and bright, smooth apple puree.

Notes

Ensure the skin is thoroughly dried and salted well to achieve maximum crackle. Resting the pork is crucial for juicy meat, and finishing with a quick blast under the broiler or torch guarantees perfect crackling. Adjust sweetness and acidity of the apple puree to your taste for a personalized touch.