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Crispy Pork Belly with Bright Apple Puree

This dish features slow-roasted pork belly with irresistibly crispy crackling paired with a zingy, smooth apple puree. The pork’s tender, fatty layers contrast beautifully with the fresh, tangy apple mash, creating a balanced and indulgent plate. It’s a simple yet impressive combination of textures and flavors that feels cozy and refined.
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Prep Time 15 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pork belly preferably with skin scored
  • 3-4 pieces tart apples (e.g., Granny Smith) peeled, cored, and chopped
  • 1 tsp salt plus extra for skin
  • 1 tsp sugar optional, for balancing tartness
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 tbsp oil vegetable or canola
  • 1 tsp thyme or sage fresh or dried

Equipment

  • Oven
  • Wire rack
  • Small saucepan
  • Immersion blender or masher
  • sharp knife
  • baking sheet

Method
 

  1. Preheat your oven to 180°C (350°F). Score the pork belly skin in a crosshatch pattern, making sure not to cut into the meat. Rub salt generously into the skin and into the cuts to help dry it out, then let it sit at room temperature for 30 minutes.
  2. Meanwhile, peel, core, and chop the tart apples. Place them in a small saucepan with a splash of water, a pinch of salt, and a teaspoon of sugar if you like a touch of sweetness. Cook over medium heat for about 15 minutes, stirring occasionally until the apples are soft and breaking down.
  3. Once cooked, puree the apples using an immersion blender or mash them until smooth. Stir in a tablespoon of apple cider vinegar or lemon juice to brighten the flavor. Adjust the seasoning with more salt or vinegar if needed. Keep warm for serving.
  4. Place the pork belly on a wire rack set over a baking sheet, skin side up. Roast in the oven for about 2 hours, basting with its juices every 30 minutes to keep it moist and flavorful.
  5. During the last 20 minutes of roasting, increase the oven temperature to 220°C (430°F). Keep an eye on the pork as the skin begins to crackle and turn deep golden. If not crisp enough, briefly broil on high for 3-5 minutes, watching carefully to prevent burning.
  6. Remove the pork from the oven and let it rest for at least 10 minutes, loosely covered with foil. Meanwhile, reheat the apple puree if needed and check the seasoning, adding a splash more vinegar or a pinch of sugar for balance.
  7. Slice the pork belly into thick, crispy pieces. Plate the slices alongside a generous spoonful of bright apple puree. Drizzle some of the pork’s natural juices over the slices for extra flavor and serve immediately while the crackling is still crispy and the puree fresh.

Notes

Ensure the pork skin is thoroughly dried and salted for the best crackling. Adjust seasoning of the apple puree with vinegar or sugar to suit your taste. Resting the pork is crucial for juicy, tender slices. For extra crispness, broil briefly at the end.