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Crispy Pork Belly with Bright Apple Puree

This dish features tender, juicy pork belly with a crackling, golden skin, paired with a silky, tart apple puree. The process involves slow roasting the pork for tenderness and crisping the skin at the end, then balancing the richness with a fresh, fruity sauce that elevates the dish’s textures and flavors. It’s both rustic and refined, perfect for a satisfying yet vibrant meal.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg pork belly skin scored deeply
  • 3 large tart apples (e.g., Granny Smith) peeled and chopped
  • 1 teaspoon salt for scoring and seasoning
  • 1 teaspoon sugar adjust to taste
  • 1 teaspoon apple cider vinegar for the puree

Equipment

  • Oven
  • Wire rack
  • Saucepan
  • Sharp knife
  • Baking sheet
  • Thermometer

Method
 

  1. Preheat your oven to 180°C (350°F). Rub the pork belly generously with salt, making sure to score the skin deeply in a crosshatch pattern. Let it sit for 15 minutes to draw out moisture and help the skin crisp up.
  2. Meanwhile, peel and chop the apples into small chunks. In a saucepan, combine the apples with a splash of water, a teaspoon of sugar, and a teaspoon of apple cider vinegar. Cook over medium heat for about 15-20 minutes, until the apples are soft and fragrant.
  3. Once the apples are tender, blend them until smooth using an immersion blender or regular blender. Pass the purée through a fine sieve if you want an extra silky texture. Set aside.
  4. Place the pork belly on a wire rack set over a baking sheet, skin side up. Roast in the oven for 1 hour. During the last 10 minutes, increase the oven temperature to 220°C (430°F) to help the skin crackle. Keep an eye on it to prevent burning.
  5. Check the crackling — it should be golden and crispy. Remove the pork from the oven and let it rest for 10 minutes, tented loosely with foil. This helps the juices redistribute and keeps the meat tender.
  6. Slice the pork belly into portions, making sure to include some crispy skin in each cut. Plate the slices and spoon a generous amount of warm apple purée on the side.
  7. Finish with a light sprinkle of sea salt and, if desired, a few fresh herbs like thyme for aroma. Serve immediately and enjoy the contrast of crispy, tender pork with bright, silky apple purée.

Notes

For extra crispiness, broil the pork skin for 2-3 minutes at the end, watching carefully to avoid burning. The apple purée can be made ahead and reheated gently before serving. Resting the pork is crucial for juicy, tender meat.