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Pork Belly with Bright Apple Puree

This dish features crispy, crackling pork belly paired with a vibrant, tart apple puree. The pork is slow-roasted to develop tender, flavorful meat with crackling skin, while the apple puree provides a fresh, slightly tangy contrast. The combination offers a harmonious balance of rich textures and bright flavors, creating an elegant yet comforting plate.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg pork belly preferably with skin on
  • 3 large tart apples (e.g., Granny Smith) peeled and cored
  • 1 tablespoon kosher salt for drying and seasoning
  • 1 tablespoon butter for cooking apples
  • 1 teaspoon lemon juice to brighten the puree
  • to taste salt and pepper for adjusting flavor

Equipment

  • Oven
  • Heavy skillet or roasting pan
  • Sharp knife
  • Saucepan
  • Blender or Immersion Blender
  • Kitchen thermometer

Method
 

  1. Preheat your oven to 180°C (350°F). Pat the pork belly dry with paper towels, then score the skin in a deep crosshatch pattern, careful not to cut into the meat. Rub a generous tablespoon of salt into the skin and into the scoring cuts, then place it uncovered on a wire rack set over a baking sheet. Refrigerate for at least 2 hours or overnight to dry out the skin.
  2. Heat a heavy skillet or roasting pan over medium-high heat. Sear the pork belly skin-side down until the skin begins to crackle and turns a golden color, about 8-10 minutes. Flip the belly and sear the meat side for 3-4 minutes to develop flavor. Remove from heat and set aside.
  3. Transfer the pork belly to a roasting tray, skin side up. Roast in the oven for 1.5 to 2 hours, basting with its rendered fat every 30 minutes. To enhance crackling, broil on high for 2-3 minutes at the end, watching closely to prevent burning.
  4. While the pork roasts, peel and core the tart apples. Chop them into chunks. In a saucepan, melt the butter over medium heat. Add the apples and a pinch of salt, cooking until soft and slightly caramelized, about 15 minutes. Remove from heat and blend with lemon juice until smooth. Taste and adjust with salt or pepper as needed.
  5. Once the pork is crispy and cooked through, remove it from the oven and let it rest for 10 minutes. This helps the juices settle and keeps the meat tender. Meanwhile, slice the pork into thick, crispy pieces.
  6. Serve the sliced pork belly with a generous spoonful of the bright apple puree on the side. The contrast of crunchy crackling, tender meat, and tart puree makes each bite exciting and well-balanced.

Notes

For extra crispiness, ensure the skin is thoroughly dried and scored before roasting. Adjust the acidity of the apple puree with lemon or vinegar to match your taste. Resting the pork is key to keeping it juicy and tender.