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Crispy Pork Belly with Apple Puree

This dish features a perfectly roasted pork belly with crackling skin paired with a bright, tangy apple puree. The contrast of crispy, salty pork and smooth, sweet-tart apples creates a balanced, visually appealing plate with varying textures and flavors. It’s a simple yet impressive way to elevate a comforting classic.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4
Course: Main Course
Cuisine: Western
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pork belly preferably with skin on
  • 3-4 pieces tart apples (e.g., Granny Smith) peeled, cored, and chopped
  • 2 tbsp sea salt for scoring and seasoning
  • 1 tbsp baking soda optional, for extra crispness
  • 1 tbsp sugar for the apple puree
  • 1 tsp lemon juice or apple cider vinegar to brighten the puree
  • 1 tbsp olive oil or pork fat for roasting and searing

Equipment

  • Sharp knife
  • Wire rack
  • Baking sheet
  • Saucepan
  • Fork or immersion blender
  • Tongs

Method
 

  1. Preheat your oven to 180°C (356°F). Pat the pork belly dry with paper towels, then use a sharp knife to score the skin deeply in a cross-hatch pattern, making sure not to cut into the meat. Rub a generous amount of sea salt into the skin and score lines, and sprinkle baking soda if using, to help with crisping. Let it sit uncovered in the fridge for at least 2 hours or overnight to dry out the skin.
  2. Place the pork belly on a wire rack set over a baking sheet, skin side up. Roast in the oven for about 1 hour, or until the skin begins to bubble and turn golden. For extra crackle, increase the temperature to 220°C (428°F) for the last 10 minutes, watching carefully so it doesn’t burn. The skin should be crispy and bubbly when ready.
  3. While the pork is roasting, prepare the apple puree. Peel, core, and chop the apples. In a saucepan, combine the apples with a splash of water, the sugar, and a teaspoon of lemon juice or vinegar. Cook over medium heat for 15-20 minutes, stirring occasionally until the apples are soft and breaking down. Mash with a fork or blend until smooth, then taste and adjust acidity if needed.
  4. Once the pork skin is crisp and golden, remove the pork belly from the oven and let it rest on a cutting board for 10 minutes. Resting helps the juices redistribute and the skin to firm up, making it easier to slice.
  5. Slice the pork belly into thick pieces, ensuring the crackling remains crisp. Plate the slices alongside a generous spoonful of the bright apple puree. Drizzle some pan juices or rendered fat over the meat for added flavor and finish with a sprinkle of sea salt if desired.
  6. Serve immediately while the crackling is at its crispiest, with the tangy apple puree providing a refreshing contrast to the rich, salty pork. Enjoy this simple yet sophisticated dish that celebrates contrasting textures and flavors.

Notes

For the crispiest crackling, ensure the skin is thoroughly dried and scored deeply. Letting the pork sit uncovered in the fridge overnight helps moisture escape. Reheat under the broiler if the crackling softens before serving.