Go Back

Crispy Pork Belly with Bright Apple Puree

This dish features tender, juicy pork belly with irresistibly crispy skin, paired with a vibrant, tangy apple puree that cuts through the richness. The process involves roasting the seasoned pork until crackling perfection and blending cooked apples into a smooth, lively accompaniment, creating a balanced contrast of textures and flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg pork belly preferably with skin
  • 3 large Granny Smith apples tart and bright
  • 1 lemon lemon for juice and zest
  • 2 tsp kosher salt for seasoning and crisping
  • 1 tsp brown sugar for caramelization
  • 1 tsp black pepper freshly ground
  • 2 sprigs fresh thyme optional
  • 1 tbsp olive oil for rubbing and roasting

Equipment

  • Oven
  • Wire rack
  • Baking Sheet
  • Sharp Knife
  • Saucepan
  • Blender or immersion blender
  • Tongs

Method
 

  1. Preheat your oven to 220°C (425°F). Pat the pork belly dry with paper towels to ensure the skin crisps up nicely. Use a sharp knife to score the skin in a crosshatch pattern, about 1 cm apart—this helps fat render and creates the perfect crackle.
  2. Rub kosher salt generously into the scored skin and into the cuts, then season the meat side with black pepper, thyme, and a drizzle of olive oil. Let the pork sit at room temperature while you prepare the apple puree.
  3. Peel and core the apples, then chop them into chunks. In a saucepan, combine apples with a splash of water, freshly squeezed lemon juice, lemon zest, and a pinch of salt. Cook over medium heat until the apples are soft and bubbling, about 10 minutes.
  4. Mash the cooked apples with a fork or blend until smooth. Taste and adjust with more lemon juice or salt if necessary. Set aside to cool slightly.
  5. Place the pork belly on a wire rack set over a baking sheet. Roast in the hot oven for 30 minutes to start crackling the skin, then lower the temperature to 160°C (320°F). Continue roasting for 1.5 to 2 hours, or until the meat is tender and the skin is deep golden and crispy.
  6. During the last 10-15 minutes, if the skin isn’t crackling enough, increase the oven back to 220°C (425°F) and keep a close eye. Once done, remove the pork and let it rest for 10-15 minutes, tented loosely with foil.
  7. Slice the rested pork belly into thick, even pieces, making sure to include some of the crispy skin on each slice. Serve with a generous spoonful of the bright apple puree on the side.

Notes

Ensure the pork skin is thoroughly dried and scored deeply for maximum crispiness. Rest the meat before slicing to keep it juicy. Use tart apples like Granny Smith for the best balance of acidity and brightness.