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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.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.