Go Back

Crispy Pork Belly with Bright Apple Puree

This dish features slow-roasted pork belly with irresistibly crispy skin paired with a tangy, smooth apple puree. The pork's tender, fatty meat contrasts beautifully with the fresh, bright apple sauce, creating a harmonious balance of indulgence and refreshment. The final presentation showcases a crispy crackling top and vibrant, vibrant puree for an elegant yet comforting meal.
Print Recipe Pin Recipe
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 kg pork belly preferably with skin and a good balance of meat and fat
  • 3 tart apples Granny Smith or similar tart variety
  • 2 tsp coarse sea salt for scoring and seasoning
  • 1 tsp sugar for the apple puree
  • 1 tsp apple cider vinegar for brightness in the puree
  • 1 pinch cinnamon optional, for warmth in the puree
  • 2 tbsp neutral oil vegetable or canola, for roasting

Equipment

  • Oven
  • Wire rack
  • Sharp knife
  • Blender or immersion blender
  • Saucepan
  • Baking sheet

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

For extra crispiness, blast the pork crackling under the broiler for 2-3 minutes, but watch carefully to prevent burning. The apple puree can be prepared ahead and stored in the fridge for up to two days. Reheat gently before serving for best brightness and flavor.