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Crispy Pork Belly with Bright Apple Puree

This dish features a perfectly roasted pork belly with crackling skin paired with a smooth, tangy apple puree. The contrast of crispy, fatty pork and vibrant, tart apple creates a dish that’s both indulgent and refreshing, with a variety of textures and flavors that awaken the palate.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg pork belly preferably skin-on, well-marbled
  • 3-4 firm Granny Smith apples for bright, tart flavor
  • 1 teaspoon salt for seasoning and crackling
  • 1 teaspoon sugar helps crisp up the skin
  • 1 tablespoon apple cider vinegar for crackling and flavor
  • 1 Tablespoon high-smoke point oil vegetable or canola
  • 1 pinch black pepper for seasoning
  • 1 tablespoon lemon juice to brighten the puree

Equipment

  • Ovenproof skillet or roasting pan
  • Sharp knife
  • Kitchen towel or paper towels
  • Small saucepan
  • Thermometer (instant-read)

Method
 

  1. Pat the pork belly dry with paper towels, especially the skin, to ensure maximum crispness. Use a sharp knife to score the skin in a crosshatch pattern without cutting into the meat.
  2. Rub the salt generously into the scored skin and all over the meat side of the pork. Let it sit uncovered in the fridge for at least 2 hours or overnight, uncovered, to dry out the skin further.
  3. Preheat your oven to 180°C (350°F). Place the pork belly skin-side down in a cold ovenproof skillet or roasting pan with a tablespoon of oil. Turn the heat to medium-high and sear for 5-7 minutes until the skin begins to turn golden and crackling sounds start.
  4. Flip the pork belly to sear the meat side for another 3-4 minutes until lightly browned. Remove from heat and brush the skin with a little vinegar or lemon juice to help crackle.
  5. Transfer the skillet or pan to the oven and roast uncovered for 1.5 to 2 hours. Check the crackling; if it’s not crisp enough, increase the oven temperature to 200°C (390°F) for the last 15 minutes. The skin should be golden and crackly, and the meat tender.
  6. While the pork is roasting, peel and core the apples, then roughly chop them. Place the apples in a small saucepan with a splash of water and a teaspoon of sugar. Cook over medium heat for about 10-15 minutes until soft and breaking down.
  7. Mash the cooked apples with a fork or blend for a smoother puree. Stir in lemon juice, a pinch of salt, and taste for brightness. Keep warm.
  8. Remove the pork belly from the oven and let it rest for 10 minutes. This allows the juices to settle and makes slicing easier. During this time, check the crackling; it should be crisp and golden.
  9. Slice the pork belly into even portions, aiming for a combination of crispy skin and tender meat. Plate the slices with a generous spoonful of bright apple puree on the side or draped over the pork.
  10. Finish with a light sprinkle of black pepper and a squeeze of lemon juice over the pork and puree. Serve immediately and enjoy the contrast of textures and flavors.

Notes

Ensure the pork skin is thoroughly dried and scored deeply for the best crackling. The roasting time can vary depending on the size of the pork belly; check for tenderness and crackle. The apple puree can be prepared ahead and reheated gently before serving.