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Crispy Pork Belly with Tart Apple Puree

This dish features tender, rich pork belly with irresistibly crispy crackling paired with a silky, tart apple puree. The contrasting textures and bright flavors create a satisfying balance, highlighting simple techniques to achieve perfect crackling and a vibrant, smooth sauce. It’s an elegant yet straightforward dish that makes each bite a sensory delight.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg pork belly preferably with skin intact
  • 3 firm Granny Smith apples for tartness and bright flavor
  • 1 tsp coarse sea salt for crackling
  • 1 tsp sugar balance tartness
  • 1 sprig fresh thyme optional, for flavor
  • 1 tbsp apple cider vinegar brightens the puree

Equipment

  • Oven
  • Wire rack
  • Sharp Knife
  • Immersion blender or blender
  • Saucepan
  • Baking sheet

Method
 

  1. Preheat your oven to 180°C (355°F). Pat the pork belly dry with paper towels, then score the skin in a crosshatch pattern using a sharp knife, being careful not to cut into the meat. Rub the skin generously with coarse sea salt, pressing it into the scores, and set aside for 20 minutes to help draw out moisture.
  2. While the pork rests, peel, core, and chop the apples into small chunks. In a saucepan, combine the apples with a splash of water, sugar, and the sprig of thyme if using. Bring to a simmer over medium heat, cooking for about 10-15 minutes until the apples soften and release a fragrant aroma.
  3. Remove the apple mixture from heat, discard the thyme sprig, and blend it with an immersion blender or in a regular blender until smooth and silky. Stir in the apple cider vinegar to add brightness. Adjust the sweetness or acidity as needed, then set aside.
  4. Place the pork belly on a wire rack set over a baking sheet. Roast in the preheated oven for about 30 minutes, then increase the temperature to 220°C (430°F). Continue roasting for an additional 20-25 minutes, or until the skin is golden, bubbling, and crackling loudly when tapped. Keep a close eye to prevent burning.
  5. Check the crackling: it should be deep golden and crisp. If needed, broil at high heat for 2-3 minutes, watching carefully, until the crackling is perfect. Once done, remove the pork from the oven and let it rest for at least 10 minutes, allowing the juices to redistribute and the skin to firm up.
  6. Slice the pork belly into thick pieces, ensuring the crackling remains intact. Serve each slice topped with a generous spoonful of the tart apple puree. Drizzle with a little extra vinegar or sprinkle fresh herbs if desired for added flavor and presentation.

Notes

Ensure the pork skin is thoroughly dried and salted to achieve maximum crispiness. Resting the pork after roasting is crucial for juicy meat and crispy skin. Adjust roasting times based on your oven and the thickness of the pork belly for perfect crackling.