This dish is my little ode to how pork belly can be both decadent and lively. I love how the crispy, fatty skin gives way to tender meat, while the apple puree adds a bright, tangy contrast that keeps things from feeling too heavy. It’s the kind of meal that feels indulgent without tipping over into guilt, perfect for a quiet weekend or a special dinner.
Cooking pork belly can seem intimidating, but I’ve found that focusing on simple tricks—like slow roasting and crisping the skin—makes all the difference. Pairing it with a fresh apple puree transforms the dish from hearty to surprisingly refreshing, a balance I keep coming back to. It’s a reminder that even rich ingredients crave a little brightness to truly shine.
Focusing on the balance of richness from pork belly and the bright, tangy sweetness of apple puree, I see this dish as a harmony of indulgence and refreshment. It’s about how the crispy, fatty pork can be cut by the clean, crisp apple, making each bite both satisfying and lively. This recipe is my go-to for when I want a comforting yet surprisingly fresh dinner that’s simple to pull together after a long day.
A Hidden Depth of Flavor
- That moment when the pork’s crispy skin crackles under your fork, it’s pure satisfaction after hours of slow roasting.
- I still get nostalgic thinking about the first time I paired this dish with a tangy apple puree, it was unexpectedly bright and lively.
- Cooking this feels like a small act of rebellion—rich, fatty pork paired with something fresh and slightly tart, it’s a perfect contrast.
- There’s a quiet pride in pulling off crispy pork skin without it turning greasy, especially when everything else is perfectly tender.
- Every time I serve this, I hope my guests notice how the richness is balanced by that zingy apple puree—it’s a simple joy.
The spark behind this dish
This dish came together from a kitchen experiment that turned into a revelation. I was craving something rich but with a touch of brightness, and pork belly’s natural decadence seemed perfect to pair with a sharp, fresh apple puree. The moment I tasted that first crispy, fatty bite with the sweet-tangy apple, I knew I’d stumbled onto a favorite. It’s become my go-to for those evenings when I want comfort but also need a little zing to keep things lively.
Historical & Cultural Tidbits
- Pork belly has been a staple in Chinese cuisine for centuries, often slow-cooked or roasted until crispy.
- Apple puree gained popularity in France during the 17th century, initially as a way to preserve the fruit’s flavor.
- The combination of pork and apple dates back to medieval Europe, where apples were used to cut through the richness of fatty meats.
- In traditional Cantonese cooking, pork belly is often braised with sweet soy and spices, highlighting its tender, melt-in-your-mouth texture.
- The technique of crisping pork skin, known as ‘sio bak’ in Hokkien, is a revered art in many Asian cuisines, requiring patience and precise heat control.
Key Ingredients Breakdown
- Pork belly: I love how the fat renders out and gets crispy—look for a piece with a good balance of meat and skin, and watch the crackling turn a deep golden hue, releasing a smoky aroma. Swap for pork shoulder if you prefer less richness, but the skin won’t crisp up quite the same.
- Apple: I use tart apples like Granny Smith to get that bright, tangy puree. When blending, the apples should be smooth and slightly thick, with a vibrant, lemon-bright flavor. You can substitute with pears for a milder sweetness, but it won’t have that sharp edge.
- Salt: I season the pork generously with sea salt to help draw out moisture and enhance flavor—don’t skimp here, it’s crucial for crisp skin. Use kosher salt if you want a cleaner flavor, but reduce the amount slightly to avoid over-salting.
- Sugar: I add a touch of sugar to the apple puree to balance acidity and bring out the fruit’s natural sweetness. If you want a less sweet puree, cut back or omit it—just keep the apple flavor front and center.
- Vinegar: A splash of apple cider vinegar in the puree adds a subtle tang that cuts through the richness. If you prefer, lemon juice can work, but it’s less mellow and more tart, so add gradually.
- Herbs & spices: I like a hint of cinnamon or allspice in the puree for warmth. Feel free to skip if you want a cleaner flavor, but a tiny pinch can add depth that complements the pork’s richness.
- Oil: I use a neutral oil like vegetable or canola for roasting, ensuring crispy skin without adding extra flavor. If you want a richer note, a splash of duck fat or pork drippings would intensify the indulgence, but keep an eye on smoke point.
Spotlight on Key Ingredients
Pork Belly:
- I love how the fat melts and crisps up, releasing a smoky aroma. Look for a balanced piece with skin and meat for the best crackle, and aim for a deep golden hue during roasting.
- Apple: Tart varieties like Granny Smith give a bright, lemon-bright flavor. When blending, the puree should be smooth and slightly thick, with a fresh, tangy scent that cuts through the richness.
Apple:
- I prefer tart, firm apples for a vibrant puree. They should release a sweet-tart aroma when cooked, and the skin should break down into a silky sauce that’s tangy and refreshing.
- Salt: I use coarse sea salt to draw out moisture and enhance the crispy skin. It should feel gritty and melt slightly when pressed, giving a clean, pure flavor that amplifies the pork’s richness.
Notes for ingredient swaps
- Pork Belly: I prefer a piece with a good ratio of meat to skin for optimal crispness. Swap with pork shoulder if you want less fat, but expect less crackling.
- Apple: Tart apples like Granny Smith give a bright, tangy puree. Pears can be used for a softer sweetness, but they lack the sharpness.
- Salt: Use coarse sea salt for better skin crackle. Kosher salt works well, but reduce the amount slightly to avoid over-salting.
- Sugar: A small amount enhances sweetness and balances acidity. Skip or reduce if you want a more tart puree, but it might lack some depth.
- Vinegar: Apple cider vinegar adds a mellow tang. Lemon juice can be a substitute but will be more tart and less nuanced.
- Herbs & Spices: Cinnamon adds warmth, but omit for a cleaner taste. A pinch of allspice can add complexity without overpowering.
- Oil: Neutral oils like vegetable or canola keep the skin crispy. Duck fat or pork drippings boost flavor but may smoke more during roasting.
Equipment & Tools
- Oven: For roasting the pork and crisping the skin.
- Wire rack: Elevates pork for even cooking and crisping.
- Sharp knife: To score the pork skin and prepare apples.
- Blender or immersion blender: To puree the cooked apples into a smooth sauce.
- Saucepan: For cooking and simmering the apple mixture.
- Baking sheet: To hold the pork belly during roasting.
Step-by-step guide to pork belly with apple puree
- Preheat your oven to 160°C (320°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 generous salt into the skin, focusing on the scored areas. Let sit uncovered in the fridge for at least 2 hours, preferably overnight, to dry out the skin further.
- Meanwhile, peel and core the apples. Chop them into chunks. In a saucepan, combine apples with a splash of water, a teaspoon of sugar, and a pinch of cinnamon if using. Cook over medium heat, stirring occasionally, until apples are soft and breaking down, about 15-20 minutes. Puree using an immersion blender or regular blender until smooth. Add a splash of vinegar, taste, and adjust seasoning. Set aside.
- Place the pork belly on a wire rack over a baking sheet. Roast in the oven for about 2 hours, skin side up. Check occasionally; the skin should become tender and the fat should render out. If the skin isn’t crisping after the initial cooking, increase oven temperature to 220°C (430°F) and roast for another 15-20 minutes, watching carefully to prevent burning.
- Remove the pork from the oven. Let rest for 10-15 minutes, tented loosely with foil. During resting, the juices redistribute, ensuring tender meat and crispy skin. While resting, reheat the apple puree gently and adjust seasoning if needed.
- Slice the pork belly into thick pieces, aiming for a crispy crackling top and tender interior. Plate the pork alongside a generous spoonful of warm apple puree. Finish with a light sprinkle of sea salt or herbs if desired. Serve immediately, enjoying the contrast of textures and flavors.
Let the pork rest for 10-15 minutes, tented loosely with foil to keep warm. Slice the belly into thick, crispy pieces. Plate with a generous dollop of warm apple puree, and finish with a sprinkle of sea salt or herbs if desired. Serve immediately for best texture and flavor.
How to Know It’s Done
- Crackling: Should be deep golden and crispy.
- Juice: Pork meat should be tender and juicy when pierced with a skewer.
- Apple Puree: Smooth, vibrant, and tangy with a slight sweetness.
Crispy Pork Belly with Bright Apple Puree
Ingredients
Equipment
Method
- Preheat your oven to 160°C (320°F). Pat the pork belly dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. Rub coarse sea salt into the skin, especially into the scored lines. Place the pork on a wire rack set over a baking sheet and let it sit uncovered in the fridge for at least 2 hours or overnight to dry out the skin, which will help it crisp up during roasting.
- While the pork dries, peel and core the apples. Chop them into small chunks. In a saucepan, combine the apples with a splash of water, a teaspoon of sugar, and a pinch of cinnamon if using. Cook over medium heat, stirring occasionally, until the apples are soft and breaking down, about 15-20 minutes. Use an immersion blender or transfer to a blender to puree until smooth. Stir in a teaspoon of apple cider vinegar, taste, and adjust seasoning as needed. Keep warm.
- Remove the pork from the fridge. Brush the skin lightly with a little neutral oil to help it crisp up. Roast in the preheated oven at 160°C (320°F) for about 2 hours, placing it on a wire rack. After this time, increase the oven temperature to 220°C (430°F) and roast for an additional 15-20 minutes to achieve deep golden, crispy crackling. Keep an eye on the crackling to prevent burning.
- Once the skin is crispy and golden, remove the pork from the oven. Let it rest on a cutting board, tented loosely with foil, for 10-15 minutes. During this time, reheat the apple puree gently if needed, and taste again for seasoning. The pork’s juices will redistribute, keeping the meat tender and the skin crispy.
- Slice the pork belly into thick pieces, ensuring each has a crispy crackling top. Plate the slices alongside a generous spoonful of warm apple puree. Finish with a sprinkle of sea salt or herbs if desired, then serve immediately to enjoy the contrast of textures and flavors.
Notes
Pro Tips for Perfect Pork Belly
- Score the pork skin deeply to help the fat render and crackle better.
- Pat the pork dry and let it sit uncovered in the fridge overnight for crispier skin.
- Roast at high heat in the final minutes to achieve a deep, golden crackling.
- Use an immersion blender for a super smooth, bright apple puree with a hint of tartness.
- Rest the pork at room temperature before slicing to keep the meat tender and the skin crispy.
- Keep an eye on the pork during the high-heat burst to prevent burning the crackling.
- Add a splash of vinegar or lemon in the apple puree for a lively, tangy contrast.
Common mistakes and how to fix them
- FORGOT to score the skin → Score deeply for maximum crispness.
- DUMPED the apple puree → Blend until silky for smooth contrast.
- OVER-TORCHED the pork skin → Roast at high heat briefly, watch carefully.
- USED cold pork after resting → Let it rest at room temp for better slicing.
Quick Fixes and Pantry Swaps
- When crackling isn’t crisp enough → Splash with hot oil and broil briefly.
- If pork skin is soggy → Pat dry and roast at high heat for 10 minutes.
- DUMPED too much oil during roasting → Use paper towels to soak up excess before serving.
- When apple puree is too thick → Thin with a splash of warm water or lemon juice.
- Splash cold water on hot crackling → Shocks the surface, helping to re-crisp in seconds.
Prep, store, and reheat tips
- Prepare the apple puree up to two days in advance; store in an airtight container in the fridge, where it will keep well and maintain its bright, tangy flavor.
- The pork belly can be seasoned, scored, and kept uncovered in the fridge overnight to help dry out the skin, which promotes better crisping during roasting.
- Leftover cooked pork can be refrigerated for up to three days; reheat gently in the oven at 150°C (300°F) until warmed through, watching for the skin to stay crispy.
- Reheating the apple puree gently on the stove will revive its vibrant flavor and smooth texture; avoid boiling to prevent loss of brightness.
- For longer storage, both components can be frozen separately for up to a month; thaw overnight in the fridge and reheat with care, expecting slight flavor changes.
Top questions about Pork Belly with Apple Puree
1. How do I choose the best pork belly?
Look for pork belly with an even layer of fat and firm, pink meat. The skin should be pale but dry, ready to crackle when roasted properly.
2. Which apples are best for the puree?
Use tart apples like Granny Smith for a bright, tangy puree. Sweet apples can work but will be less sharp and vibrant.
3. How can I get crispy pork skin?
Pat the pork dry, score the skin deeply, and salt generously. Let it sit uncovered in the fridge overnight for maximum crispness.
4. What’s the best way to roast pork belly?
Roast the pork at 160°C (320°F) for 2 hours, then blast at 220°C (430°F) for crisping. Rest for 10-15 minutes before slicing.
5. How do I balance the flavors?
Add a splash of vinegar or lemon juice to the apple puree to brighten the flavor and cut through the richness.
6. Why isn’t my crackling crispy?
If the crackling isn’t crispy, increase oven temperature during the last few minutes or broil briefly, watching carefully.
7. How do I store and reheat leftovers?
Reheat leftovers gently in the oven at 150°C (300°F) to keep the skin crispy. The apple puree can be reheated on the stove until warm.
8. How do I score the pork skin correctly?
Use a sharp knife to score the skin deeply and evenly, which helps the fat render and crackle during roasting.
9. How should the apple puree look and feel?
The apple puree should be smooth, vibrant, and slightly thick. When blending, ensure no lumps remain for a silky texture.
10. Why is resting the pork important?
Avoid rushing the resting period. Letting the pork sit for 10-15 minutes keeps the meat tender and the skin crispy when sliced.
This dish isn’t just about the flavors; it’s about the textures—the crispy crackle of the pork skin paired with the smooth, tangy apple puree. It’s a reminder that comfort food can also be lively and fresh, especially when you balance richness with a bright contrast. Right now, it feels like a little celebration of seasonal ingredients and simple techniques.
Whenever I make this, I think about how a few honest steps—like scoring the skin and letting the pork rest—bring out the best in each component. It’s a dish that makes you slow down and savor every bite, a quiet pleasure in a busy world. No matter the occasion, it’s one I keep coming back to for honest, unpretentious satisfaction.
