There’s something about crispy pork belly that makes me think of Sunday afternoons—rich, crackling skin paired with something bright and fresh can really turn a simple meal into a special moment. I’ve always loved how the fatty, savory bites contrast so beautifully with a tangy apple puree, almost like a dance of flavors on your palate.

This dish is a bit of an everyday celebration, a way to elevate what might seem ordinary. The apple puree cuts through the richness with its zing and sweetness, reminding me of cozy kitchens and relaxed dinners. It’s straightforward to make, but every step feels like a small act of care, turning humble ingredients into something memorable.

Focusing on how the caramelized pork belly’s rich, crispy skin pairs unexpectedly well with the bright, tangy apple puree, creating a harmonious balance of savory and sweet that elevates comfort food into something a bit more refined.

Balancing Richness and Brightness

Cooking pork belly always feels like a small victory, especially when I get that perfect crackle and juicy interior.
The bright, zesty apple puree somehow lifts my spirits—reminds me of autumn afternoons and lazy Sundays.
Seeing the crispy skin crackle under my fork still makes me feel a bit proud, like I’ve cracked some secret culinary code.
I love how the sweet-tart apple mash balances the richness, making each bite feel both indulgent and fresh.
This dish’s combination of textures and flavors brings a little bit of comfort and excitement to our table.

The inspiration behind this dish

This dish came together during a chilly autumn weekend when I found myself craving something indulgently crispy but still fresh at heart. I wanted to create a pairing that felt both nostalgic and a little unexpected, blending the deep, savory richness of pork belly with the bright, zingy brightness of apple. It’s a dish that reminds me of lazy Sunday afternoons, where simple ingredients can turn into a small celebration in the kitchen. The idea of balancing crunch and sweetness, comfort and freshness, keeps me coming back to this recipe whenever I need a little culinary lift.

Historical & Cultural Notes

Pork belly has been a staple in Asian cuisines for centuries, prized for its rich fat and tender meat.
Apple and pork pairings date back to medieval Europe, where apples were used to balance the richness of fatty meats.
The technique of slow-roasting pork belly to achieve crispy skin originated in Chinese cuisine, but has become popular worldwide.
In France, similar dishes like ‘Poitrine de Porc’ often incorporate apples or apple-based sauces for added sweetness.
The use of apple puree in savory dishes gained popularity in the 19th century, aligning with the rise of fruit-based sauces in Western cooking.

Key Ingredients and Tips

Pork belly: I love that first crackle when the skin hits hot oil, it’s all about patience and high heat. If the skin isn’t crisping, crank up the oven temp or dry it out overnight in the fridge.
Apple: Fresh, tangy, and a little sweet—makes the puree sing. If your apples are mealy, toss them with a squeeze of lemon to brighten and prevent browning.
Salt: I always under-salt the pork initially, then add more after roasting—pork belly loves a proper seasoning boost. Use flaky sea salt for that satisfying crunch.
Sugar: A touch of sugar in the apple puree balances tartness and enhances caramelization on the pork skin. Skip it if you prefer a less sweet finish, but it adds depth.
Herbs & spices: A sprig of thyme or a dash of cinnamon in the apple puree can add a subtle layer of complexity. Keep it simple—don’t let overpower the main flavors.
Cooking fat: Rendered pork fat is golden and oozy, giving flavor and crispness. If you’re short on fat, add a splash of vegetable oil during roasting for extra crackle.
Vinegar or lemon juice: Brightens the apple puree and cuts through the richness. A little splash at the end transforms the flavor profile entirely.

Spotlight on key ingredients

Pork belly:

I love that first crackle when the skin hits hot oil, it’s all about patience and high heat. If the skin isn’t crisping, crank up the oven temp or dry it out overnight in the fridge.
Apple: Fresh, tangy, and a little sweet—makes the puree sing. If your apples are mealy, toss them with a squeeze of lemon to brighten and prevent browning.
Salt: I always under-salt the pork initially, then add more after roasting—pork belly loves a proper seasoning boost. Use flaky sea salt for that satisfying crunch.

Apple:

Juicy and crisp when raw, transforms into a smooth, fragrant puree. If apples are bland, add a touch more lemon or sugar to enhance flavor.
Salt: It’s the flavor foundation—use enough to season through, but not so much that it’s overwhelming. Flaky sea salt adds a nice crunch and burst of saltiness.

Ingredient Swap Tips

Dairy-Free: Swap butter in the apple puree for coconut oil or a splash of almond milk—less creamy, more subtle sweetness.
Sugar Alternative: Use honey or maple syrup instead of sugar in the puree—adds a different depth and aroma, keep the heat low to avoid burning.
Pork Alternative: For a leaner option, try chicken thighs with crispy skin—still juicy, but less rich and fatty.
Apple Varieties: Swap Granny Smith for Honeycrisp or Fuji—each brings a unique sweetness and crunch to the puree.
Salt: Use flaky sea salt for crunch and flavor—if unavailable, regular coarse salt works but less textural impact.
Herbs & Spices: Fresh thyme or sage add earthiness—dried herbs work too, but fresh gives a brighter punch.
Vinegar/Lemon: Splash of apple cider vinegar or lemon juice—brightens the puree and cuts through fat, use sparingly to avoid overpowering.

Equipment & Tools

Oven: To roast the pork belly evenly at high heat.
Wire rack: Supports the meat for even air circulation and crisping.
Baking sheet: Catches drippings and prevents mess in the oven.
Immersion blender or food processor: Purees the cooked apples into a smooth sauce.
Sharp knife: Scores the pork skin without cutting into the flesh.

Step-by-step guide to pork belly

Preheat your oven to 220°C (430°F). Pat the pork belly dry with paper towels; thoroughly dry skin for crispiness. Score the skin in a crisscross pattern, being careful not to cut into the meat. Rub generously with salt, focusing on the skin; this helps draw out moisture and crackle. Let sit uncovered in the fridge for at least 2 hours, preferably overnight.
While the pork dries, prepare the apple puree. Peel and chop 3-4 tart apples (like Granny Smith). In a small saucepan, combine apples with a splash of water, a teaspoon of sugar, and a pinch of cinnamon if desired. Cook over medium heat, stirring occasionally, until apples are soft and breaking down, about 10-15 minutes. Puree with an immersion blender or mash until smooth. Season with a squeeze of lemon juice, then set aside.
Place the pork belly on a wire rack set over a baking sheet. Roast in the preheated oven for 30 minutes. After initial roasting, reduce temperature to 180°C (350°F). Continue roasting for another 45-60 minutes, or until the skin is deep golden and crackling has formed. Baste a few times with rendered fat to enhance crispness. If skin isn’t crackling, increase oven temp to 230°C (450°F) for the last 10 minutes, watching carefully to prevent burning.
Check for doneness: the skin should be bubbly and crisp, the fat rendered into a glossy layer, and the meat tender. If the skin isn’t crackling, turn on broiler for a minute or two—keep a close eye to avoid charring. The internal temperature of the pork should reach 70°C (160°F).
Remove the pork from the oven; let it rest for 10-15 minutes, loosely covered with foil. This helps juices redistribute and keeps the meat moist. Slice the pork belly into thick, crispy pieces, and plate with a generous dollop of apple puree. Finish with a sprinkle of flaky sea salt and a squeeze of lemon if desired.

Rest the sliced pork for 10 minutes before serving to keep it juicy. Serve with a generous spoonful of warm apple puree. Finish with a sprinkle of flaky salt and a squeeze of lemon for brightness. Plate everything thoughtfully, aiming for a balance of crispy skin, tender meat, and vibrant puree.

How to Know It’s Done

Crackle: Skin should be bubbly and crisp, not leathery or soggy.
Juiciness: Meat should be tender and moist, with no excess fat pooling.
Color: Skin should be deep golden brown, with even crackling across the surface.

Crispy Pork Belly with Tangy Apple Puree

This dish features succulent pork belly with irresistibly crispy crackling paired with a bright, tangy apple puree. The pork is slow-roasted to tender perfection, with the skin crisped to a golden crackling, then served alongside a smooth, zesty apple sauce that cuts through the richness. The result is a balanced, textural contrast that transforms humble ingredients into a celebratory meal.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1

Servings: 4

Course: Main Course

Cuisine: Western

Calories: 650

Ingredients Equipment Method Notes

Ingredients

1 kg pork belly skin scored in a crisscross pattern
3-4 pieces tart apples (e.g., Granny Smith) peeled and chopped
1 teaspoon salt for seasoning pork skin
1 teaspoon sugar optional, for apple puree
1 lemon lemon juice freshly squeezed
to taste flaky sea salt for finishing

Equipment

Oven
Wire rack
Baking sheet
Immersion blender or food processor
Sharp knife

Method

Preheat your oven to 220°C (430°F). Pat the pork belly dry with paper towels, especially the skin, until completely dry. Score the skin in a crisscross pattern using a sharp knife, being careful not to cut into the meat. Rub the salt generously into the skin, pressing it into the scores, and let sit uncovered in the fridge for at least 2 hours or overnight to help dry out the skin for crisping.
While the pork chills, peel and chop the apples into small chunks. Place them in a small saucepan with a splash of water, the teaspoon of sugar, and a pinch of cinnamon if you like. Cook over medium heat, stirring occasionally, until the apples soften and break down, about 10-15 minutes. Use an immersion blender or food processor to puree until smooth, then stir in a squeeze of lemon juice to brighten the flavor. Set aside.
Place a wire rack on a baking sheet and set the prepared pork belly on top, skin-side up. Roast in the preheated oven for 30 minutes at 220°C to start rendering the fat and begin crisping the skin.
Reduce the oven temperature to 180°C (350°F) and continue roasting the pork for another 45-60 minutes, or until the skin is deep golden and bubbly with crackling. Baste with rendered fat a few times during cooking to enhance crispness. If the skin isn’t crackling enough, turn on the broiler for the last 5-10 minutes, keeping a close watch so it doesn’t burn.
Once cooked, remove the pork from the oven and let it rest for 10-15 minutes under loosely tented foil. This helps the juices redistribute, keeping the meat moist and tender.
Slice the pork belly into thick, crispy pieces. Plate the slices and spoon a generous amount of warm apple puree alongside. Finish with a sprinkle of flaky sea salt and an optional squeeze of lemon for extra brightness.

Notes

For extra crispy crackling, dry the skin thoroughly and refrigerate uncovered overnight. Adjust oven temperatures carefully during broiling to prevent burning. The apple puree can be made ahead and gently reheated before serving.

Tips for Perfect Pork Belly

Crisp skin first: Ensure the skin is thoroughly dried and scored; high heat helps crackle form quickly.
Salt generously: Salt the skin liberally before roasting to draw out moisture and enhance crispness.
Render fat slowly: Start roasting at high temp, then lower to render fat and achieve tender meat with crackling skin.
Finish under broiler: For perfect crackle, switch to broil for the last few minutes, watching carefully to avoid burning.
Apple puree brightness: Add a splash of lemon juice after cooking to lift the flavors and balance sweetness.
Rest before slicing: Let the pork rest for 10 minutes; this keeps the meat juicy and makes slicing easier.
Adjust oven temp: If skin isn’t crackling, temporarily crank up the heat or broil briefly for that final crispy crunch.

Common Mistakes and How to Fix Them

FORGOT to dry the skin thoroughly, fix with extra drying time or salt application.
DUMPED excess fat prematurely, fix by rendering more fat before roasting again.
OVER-TORCHED the skin, fix by reducing oven temperature or covering with foil briefly.
UNDER-seasoned the pork, fix with a quick salt sprinkle after roasting for flavor.

Quick Fixes for Common Issues

When skin isn’t crackling, splash with hot oil and restart at higher heat.
If the apple puree is too thick, add a splash of water or lemon juice to loosen.
Dumped excess fat from the pork, patch with a quick broil to crisp the skin again.
Over-torched the pork skin, shield with foil and lower oven temp for gentle crisping.
Splash a bit of vinegar or lemon in the puree for brightness if it tastes dull.

Prep, store, and reheat tips

You can dry the pork belly skin and score it a day ahead, then refrigerate uncovered to enhance crisping later.
Prepare the apple puree up to two days in advance; store in an airtight container in the fridge, where it keeps well for 2-3 days, developing a richer flavor over time.
Refrigerate sliced pork belly in an airtight container for up to 3 days; reheat gently in oven or skillet until warmed through, until the crackle returns with a slight shimmer of fat.
Reheat the apple puree softly on the stovetop, stirring occasionally, until it’s warm and fragrant again—avoid boiling to preserve texture and brightness.
For longer storage, freeze both pork leftovers and apple puree up to 1 month; thaw overnight in the fridge and reheat as above, noting that the texture may soften slightly.

Our Story

Salt Strategist was founded by Emily Carter, a passionate home cook and culinary storyteller from Portland, Oregon. Growing up in a family that valued Sunday dinners and homemade meals, Emily discovered early on that food has the power to connect hearts and cultures.

Her vision for Salt Strategist is simple: to make cooking approachable, exciting, and rewarding for everyone. Whether you are a seasoned chef or just starting your cooking journey, this blog is here to inspire confidence in the kitchen with easy-to-follow recipes, clever cooking strategies, and flavour-packed ideas.

Pork Belly With Apple Puree Recipe