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Crispy Pork Belly with Tart Apple Puree

This dish features a succulent pork belly with irresistibly crispy skin, paired with a bright, tangy apple puree. The pork is roasted until tender and crackling, then sliced to reveal its rich layers, while the puree adds a refreshing contrast that elevates the dish into a balanced, flavorful experience.
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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: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pork belly preferably skin-on with an even layer of fat
  • 4 medium tart apples (e.g., Granny Smith) firm and tart
  • 1 tsp salt plus extra for scoring and seasoning
  • 1 tsp apple cider vinegar brightens the puree
  • 1 tsp sugar balances acidity
  • fresh few sprigs thyme or sage optional herbs for seasoning
  • 2 tbsp neutral oil (vegetable or canola) for crisping the skin

Equipment

  • oven
  • Heavy-bottomed skillet
  • Roasting Pan
  • Sharp knife
  • Saucepan
  • Spatula

Method
 

  1. Preheat your oven to 150°C (300°F). Pat the pork belly dry with paper towels, then score the skin deeply with a sharp knife, making sure not to cut into the meat. Rub salt generously into the scored skin and season the meat side with salt, pepper, and herbs if desired. Let it sit at room temperature for 20 minutes.
  2. Place a heavy-bottomed skillet over medium heat, add a tablespoon of neutral oil, and lay the pork belly skin-side down. Let it cook undisturbed for 8-10 minutes until the skin starts to crackle, turn golden, and crisp up. Press down gently with a spatula to ensure contact for even crackling.
  3. Transfer the pork belly to a roasting pan, skin side up. Roast in the oven for about 2 hours, or until the meat is tender and juices run clear. For extra crispness, increase oven temperature to 220°C (430°F) during the last 15 minutes, watching carefully to prevent burning.
  4. While the pork roasts, peel and chop the tart apples into chunks. Place them in a saucepan with a splash of water, a teaspoon of sugar, and a teaspoon of apple cider vinegar. Cook over medium heat, stirring occasionally, for 15-20 minutes until the apples are soft and fragrant. Mash with a spatula until smooth, then taste and adjust the sweetness or acidity as needed.
  5. Once the pork is cooked, remove it from the oven, tent loosely with foil, and let it rest for 10 minutes. During this time, if the apple puree is too thick, stir in a splash of warm water or cider to loosen it. If it’s too thin, simmer gently to thicken further.
  6. Slice the rested pork belly into pieces, aiming for a crispy skin top and tender meat underneath. Serve slices alongside a generous spoonful of the warm apple puree, drizzled with pan juices or fresh herbs if desired. Enjoy the delightful contrast of textures and flavors in every bite.

Notes

Ensure the pork skin is thoroughly dried and scored well for maximum crispiness. Rest the meat before slicing to retain juiciness. Adjust oven temperature at the end for perfect crackling.