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Crispy Pork Belly with Bright Apple Puree

This dish features slow-roasted pork belly with irresistibly crispy crackling paired with a smooth, tangy apple puree. The method involves scoring and dry-roasting the pork for crackling and cooking down tart apples into a vibrant puree, creating a balanced contrast of textures and flavors on the plate. The final presentation showcases crispy skin, tender meat, and a bright, velvety apple topping.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg pork belly skin scored in a crosshatch pattern
  • 3 tart apples Granny Smith apples peeled and cored
  • 1 teaspoon sea salt for rubbing the pork skin
  • 1 teaspoon sugar for crackling and apples
  • 1 tablespoon apple cider vinegar added to the apple puree
  • 1 teaspoon fresh thyme or sage, optional

Equipment

  • Sharp knife
  • Baking sheet with wire rack
  • Small saucepan
  • Fork or immersion blender
  • Tongs
  • Kitchen thermometer

Method
 

  1. Preheat your oven to 180°C (350°F). Place the pork belly on a clean surface, score the skin deeply in a crosshatch pattern without cutting into the meat, then pat dry with paper towels to remove moisture. Rub the skin generously with sea salt, ensuring it gets into the cuts, and let it sit at room temperature while you prepare the apple puree.
  2. Peel and core the tart apples, then chop them into quarters. In a small saucepan, combine the apples with a splash of water, a teaspoon of sugar, and a teaspoon of apple cider vinegar. Cook over medium heat, stirring occasionally, until the apples are soft and start to break apart, about 15 minutes. Mash with a fork or blend briefly until smooth and vibrant.
  3. Place a wire rack inside a baking sheet and set the pork belly skin side up. Roast in the oven for about 1 hour. After 30 minutes, turn up the oven to 220°C (430°F) to help the crackling crisp up. Keep a close eye—once the skin is golden and bubbling, remove from the oven and let rest for 10 minutes, tented loosely with foil.
  4. While the pork rests, sprinkle a little extra salt on the skin if needed, and prepare the final crackling by increasing the oven temperature slightly if it hasn't crisped enough. Use tongs to handle the hot pork and transfer slices onto a serving platter once rested, aiming for a balance of crispy skin and tender meat.
  5. Serve slices of pork belly with a generous spoonful of the bright apple puree on the side. Drizzle some rendered pork fat or pan juices over the meat and puree for added richness. Enjoy the satisfying crunch and vibrant contrast of flavors and textures.

Notes

Make sure to dry the pork skin thoroughly before roasting to achieve the best crackling. Adjust oven temperatures carefully during final crisping to prevent burning. Use tart apples like Granny Smith for a bright, tangy puree that balances the richness of the pork.