This dish started as a way to marry two textures I love—crisp, crackling pork belly and the smooth, bright sweetness of apple puree. There’s something about the contrast that feels like a little celebration on a plate, even in the midst of a busy weeknight. It’s honest food, meant to be enjoyed with a bit of mess and a lot of flavor.

I’ve always been drawn to how simple ingredients can surprise you when treated with care. Pork belly, with its rich, fatty layers, becomes almost velvety when cooked slowly and finished with a crackly skin. Paired with the tartness of fresh apple puree, it’s a dance of comfort and brightness, rooted in my kitchen memories of autumns and cozy dinners.

Focusing on the contrast between crispy pork belly and silky apple puree, I see this dish as a study in textures—crunch versus melt, tang versus richness. It’s a reminder that sometimes, the simplest pairings reveal the most complex satisfaction, especially when executed with honest, unpolished care in a busy home kitchen.

Textures that Speak

Cooking pork belly always makes me nostalgic for family Sunday roasts, the house filling with savory, crispy aromas.
There’s a quiet pride I feel when I get that perfect crackle on the skin—it’s a small win that makes my day.
The bright, tart apple puree reminds me of autumn afternoons spent wandering through orchards, picking ripe fruit.
I love how this dish balances richness and freshness, a reminder to keep things simple but flavorful—even on busy nights.
Sharing this meal with friends feels like a small celebration, the crunch and sweetness sparking lively conversations.

The story behind this recipe

This dish came about one chilly autumn evening when I found a forgotten pork belly in the fridge and a basket of ripe apples on my counter. I wanted to create something that celebrated those simple, honest flavors—crisp, fatty pork and tart, bright apples. It felt like a small ritual to transform humble ingredients into something rich and lively, perfect for a cozy night in.
I recall experimenting with different cooking times and finishes—trying to get that perfect crackle and that silky puree—each batch a little lesson in patience. The process became almost meditative, a way to slow down and focus on the small details that make the difference in the end.
heading: The story behind this recipe

Contextual origin, trivia, or history

Pork belly has been a staple in Chinese cuisine for centuries, often slow-cooked or roasted to achieve its signature crispy skin.
Apple puree originated in medieval Europe, where apples were mashed into a smooth sauce to preserve their flavor and extend their shelf life.
The pairing of pork and apples dates back to rustic European traditions, balancing the richness of fatty meats with the bright acidity of fruit.
In French cuisine, dishes like ‘Poitrine de porc aux pommes’ showcase the classic harmony of pork and apple flavors, dating to the 19th century.

Key ingredients and tips

Pork belly: I love the contrast of the fatty, rich layers with that irresistible crackle—make sure to score the skin well, it’s the key to crispiness.
Apple: Tart, firm apples like Granny Smith give a bright, tangy flavor that cuts through the richness—skip softer or sweeter varieties if you want that zing.
Salt: I use coarse sea salt for the crackling, but feel free to swap with kosher salt—just be mindful of the amount to avoid over-salting.
Sugar: A pinch in the rub helps caramelize the skin, but too much can make it sticky—balance is everything here.
Spices: I keep it simple with black pepper and a touch of thyme—feel free to add a hint of cinnamon or cloves for a cozy twist.
Fat rendering: I prefer to cook the pork slowly at low temp first—this melts the fat and tenderizes, making the crackling easier to achieve at the end.
Apple puree: Freshly made with a squeeze of lemon brightens it up—skip the lemon if you prefer a milder, smoother puree.

Spotlight on key ingredients

Pork Belly:

I love how it transforms from fatty, tender layers to crispy crackle—score the skin well for the best crunch.
Apple: Tart, firm apples like Granny Smith bring a vibrant, tangy brightness that balances richness—soft or overly sweet apples won’t give that sharpness.

Apple:

During cooking, it softens gently, releasing a sweet-tart aroma that fills the kitchen—use fresh apples for the best flavor.
Pork Belly: The fat slowly renders out, bubbling and crackling at the edges, creating that irresistible crispy skin—patience during roasting pays off.

Notes for ingredient swaps

Pork Belly: I prefer skin-on pork belly for crackling—if unavailable, use pork shoulder and crisp the skin separately.
Apple: Tart apples like Granny Smith give a bright flavor, but Fuji or Honeycrisp make a sweeter, milder puree.
Salt: Coarse sea salt is best for crackling, but kosher salt works in a pinch—just use a little less to avoid over-salting.
Sugar: A small amount helps with caramelization; skip it if you want a less sweet, more savory crust.
Butter: Use clarified butter or ghee for higher smoke point and richer flavor—regular butter adds a creamy note.
Herbs: Fresh thyme adds aromatics, but dried thyme or rosemary can substitute, though less vibrant in aroma.
Lemon: Lemon juice brightens the apple puree—orange zest can add a sweeter, citrusy twist instead.

Equipment & Tools

Baking tray: To hold the pork belly during roasting and catch drippings.
Wire rack: Elevates the pork for even heat circulation and crisping.
Sharp knife: To score the pork skin precisely without cutting into the meat.
Saucepan: To cook and mash the apple puree.
Fork or immersion blender: To mash or blend the cooked apples into a smooth puree.

Step-by-step guide to pork belly

Preheat your oven to 180°C (350°F). Get a baking tray ready with a wire rack on top. Score the pork belly skin in a crosshatch pattern, about 1 cm apart, making sure not to cut into the meat. Pat the skin dry with paper towels—this helps it crisp up.
Rub the pork belly with coarse sea salt, pressing it into the scored skin. Season the meat with salt, pepper, and a pinch of thyme. Let it sit at room temperature for 20 minutes—this helps the salt penetrate and starts the drying process for crispy skin.
Place the pork belly on the wire rack, skin side up, on the baking tray. Roast in the oven for about 1 hour, or until the meat is tender and the skin begins to puff up and crackle. Check occasionally; if the skin isn’t crisping well, increase the heat to 220°C (430°F) for the last 10–15 minutes.
While the pork is roasting, prepare the apple puree. Peel, core, and chop 3 large tart apples. In a saucepan, melt a tablespoon of butter, then add apples and a splash of water. Cook over medium heat until soft—about 15 minutes. Mash with a fork or blend until smooth. Add a squeeze of lemon for brightness.
Once the pork is cooked, remove from the oven and let it rest for at least 10 minutes. Resting allows the juices to redistribute, making the meat juicier and easier to carve. Meanwhile, keep the apple puree warm if needed.
Slice the pork belly into thick pieces, ensuring the crackling stays intact. Plate the slices with a generous dollop of apple puree on the side. Drizzle any pan juices over the meat for extra flavor.

Let the pork rest on a cutting board for 10 minutes, tented loosely with foil. Carve into thick slices, keeping the crackle visible. Serve with a generous spoonful of warm apple puree on the side, pouring pan juices over the slices for added richness.

How to Know It’s Done

Crackling is golden and puffed up, with a crackling sound when pressed.
Pork internal temperature reaches 70°C (160°F), ensuring tenderness.
Juices run clear when poking the thickest part of the meat.

Crispy Roast Pork Belly with Bright Apple Puree

This dish features slow-roasted pork belly with irresistibly crispy crackling paired with a silky, tangy apple puree. The process involves scoring and seasoning the pork, slow roasting to tenderize, and finishing with high heat for crackling, complemented by a fresh fruit mash that balances richness with brightness. The final presentation boasts contrasting textures of crackly pork skin and smooth, vibrant apple sauce.

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Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings: 4

Course: Main Course

Cuisine: European

Calories: 550

Ingredients Equipment Method Notes

Ingredients

1 kg pork belly preferably skin-on
3 large tart apples (e.g., Granny Smith) for the puree
1 tbsp coarse sea salt for scoring and seasoning
1 tsp black pepper ground
1 tsp thyme fresh or dried
1 tbsp butter for apple puree
1 squeeze lemon juice brightens the apple puree

Equipment

Baking tray
Wire rack
Sharp knife
Saucepan
Fork or immersion blender

Method

Place the pork belly skin-side up on a clean cutting board. Use a sharp knife to score the skin in a deep crosshatch pattern, about 1 cm apart, being careful not to cut into the meat. Rub the coarse sea salt generously into the scored skin and season the meat side with salt, pepper, and thyme. Let it sit at room temperature for 20 minutes to help dry the skin and enhance crispiness.
Preheat your oven to 180°C (350°F). Place the pork belly on a wire rack set over a baking tray, skin side up. Roast for about 1 hour until the meat is tender and the skin begins to puff and crackle slightly. Keep an eye on it, and if the skin isn’t crisping enough, increase the temperature to 220°C (430°F) for the last 10–15 minutes.
While the pork is roasting, peel, core, and chop the apples into small pieces. In a saucepan, melt the butter over medium heat. Add the apples and cook gently, stirring occasionally, until they soften and release a fragrant aroma—about 15 minutes. Mash the cooked apples with a fork or blend until smooth. Stir in a squeeze of lemon juice to brighten the flavor.
Once the pork has roasted and the skin is crispy, remove it from the oven and let it rest for at least 10 minutes, tented loosely with foil. This resting period helps the juices settle, ensuring tender slices with crackly skin.
Slice the pork belly into thick, satisfying pieces, making sure the crackling remains visible on top. Serve the slices on a plate, topped with a generous spoonful of the warm apple puree. Drizzle any pan juices over the slices for extra flavor and juiciness.

Notes

Ensure the pork skin is thoroughly dried before roasting for the crispiest crackling. If the skin isn’t crisping enough, increase the oven temperature towards the end. You can prepare the apple puree ahead of time and gently reheat before serving.

Pro tips for crispy pork belly

Boldly score the pork skin in a deep crosshatch pattern—this is the secret to crackling perfection.
Dry the skin thoroughly with paper towels before roasting; moisture is the enemy of crispness.
Start roasting at a lower temperature to tenderize, then crank it up at the end for crackle.
Add a pinch of sugar to the salt rub—caramelization enhances the crunch and flavor.
Use a sharp knife to score the skin—deep enough to help fat render, but not cut into the meat.
Rest the pork for at least 10 minutes before carving—this keeps juices in and makes slicing easier.
Serve with a warm apple puree—adding a splash of lemon brightens the overall flavor.

Common mistakes and how to fix them

FORGOT to score the skin → Score deeply for maximum crispness.
DUMPED the salt → Use coarse salt generously for crackling.
OVER-TORCHED the pork → Keep an eye on the last 10 minutes to avoid burning.
UNDER-COOKED the pork → Ensure internal temp hits 70°C (160°F) for tenderness.

Quick fixes and pantry swaps

If skin isn’t crackling, splash a little vinegar on the skin before roasting.
When pork skin is soft, patch with a pinch of salt and blast at high heat for 5 minutes.
Dumped too much salt? Rinse and pat dry, then resume roasting to crisp up again.
Over-torched skin? Cover with foil and lower oven temp to salvage the meat’s tenderness.
When apple puree is too thick, shimmer in a splash of warm water or lemon juice to loosen.

Prep, store, and reheat tips

Prep the apple puree and store in an airtight container in the fridge for up to 2 days; it thickens slightly but warms up beautifully.
The pork belly can be roasted a day ahead; refrigerate once cooled and reheat in a hot oven until crackling reappears, about 10 minutes, with a crackling shimmer and smoky aroma.
To keep the crackling crisp, reheat the pork uncovered and finish with a quick blast at high heat—watch for that puff of crackle and golden hue.
Apple puree can be frozen for up to a month; thaw overnight in the fridge, then gently reheat, watching for a silky, fragrant warmth with a tangy scent.
Leftover pork can be sliced and kept covered in the fridge for up to 3 days; reheat gently to preserve tenderness and crackle, adding a touch of water if needed to revive moisture.

Pork Belly With Apple Puree Recipe