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Crispy Pork Belly with Bright Apple Puree

This dish features tender, succulent pork belly roasted to achieve a crackling, golden crust, paired with a tangy, smooth apple puree. The method involves scoring and salting the pork skin for crispiness, roasting at high heat, and preparing a vibrant apple mash that cuts through the richness. The final presentation showcases a crispy exterior, tender meat, and a glossy, tart apple side, creating a delightful contrast of textures and flavors.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg pork belly preferably with skin on
  • 3-4 medium tart apples Bramley or Fuji work well
  • 1 tablespoon coarse salt for salting the pork skin
  • 1-2 tablespoons sugar adjust to taste
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 tablespoon butter for cooking apples
  • fresh thyme or rosemary optional, for flavor

Equipment

  • Oven
  • Wire rack
  • Baking sheet
  • Saucepan
  • Immersion blender or fork
  • Sharp knife
  • Kitchen towels or paper towels

Method
 

  1. Preheat your oven to 180°C (355°F). Pat the pork belly dry with paper towels, especially the skin, to ensure maximum crispiness. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat. Rub coarse salt generously over the skin and into the scores, pressing it in for a good seal.
  2. Place the pork belly on a wire rack set over a baking sheet, skin side up. Roast in the oven for about 30 minutes to start rendering the fat and beginning to crisp the skin. Meanwhile, peel, core, and chop the apples into chunks.
  3. Heat a saucepan over medium heat and melt the butter. Add the chopped apples along with a tablespoon of sugar and cook gently, stirring occasionally, until the apples are soft and fragrant, about 10 minutes. Add a splash of apple cider vinegar and cook for another 5 minutes, then blend the mixture until smooth with an immersion blender or mash with a fork for a chunkier texture. Season with a pinch of salt and set aside.
  4. Increase the oven temperature to 220°C (430°F). Return the pork to the oven and roast uncovered for another 20-25 minutes, or until the skin is deeply golden, puffed, and crispy. Keep a close eye to prevent burning, and if needed, broil for 2-3 minutes to enhance the crackle.
  5. Check the crackling by pressing gently; it should be puffed and crackly. Once ready, remove the pork from the oven and let it rest on a cutting board, loosely covered with foil, for 10 minutes. This helps the juices redistribute and the crackling set.
  6. Slice the pork belly into thick pieces, ensuring the crackling remains crisp. Plate the slices alongside a generous spoonful of warm apple puree. Garnish with fresh thyme or rosemary if desired, and serve immediately to enjoy the contrast of textures and flavors.

Notes

Ensure the pork skin is thoroughly dried and salted for optimal crackling. Rest the meat before slicing to keep it juicy. Adjust sugar and vinegar to taste for the perfect balance in the apple puree.