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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 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
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
 

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