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Crispy Pork Belly with Bright Apple Puree

This dish features succulent pork belly roasted until the skin is crackling and golden, paired with a tangy, sweet apple puree. The process involves scoring, roasting, and blending, resulting in tender meat with crispy skin and a smooth, vibrant accompaniment. The final presentation showcases the crispy pork slices next to silky apple puree, creating a comforting yet refreshing meal.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pork belly skin scored in a crosshatch pattern
  • 2 large apples preferably tart like Granny Smith
  • 1 teaspoon salt for scoring and seasoning
  • 1 teaspoon sugar optional, for apple puree
  • 1 tablespoon oil neutral high smoke point oil like sunflower
  • 1 tablespoon butter optional, for apple puree
  • to taste lemon juice for brightening apple puree

Equipment

  • Oven
  • Wire Rack
  • Sharp Knife
  • Saucepan
  • Immersion blender
  • Basting brush

Method
 

  1. Pat the pork belly dry with paper towels, especially the skin, to ensure maximum crispiness.
  2. Use a sharp knife to score the skin deeply in a crosshatch pattern, about 1 cm apart, taking care not to cut into the meat.
  3. Rub the salt generously into the scored skin, pressing it into the cuts to help draw out moisture and promote crackling.
  4. Place the pork belly on a wire rack set over a baking sheet, skin side up, and roast in a preheated oven at 220°C (430°F) for 25-30 minutes until the skin begins to crackle and turn golden.
  5. Reduce the oven temperature to 160°C (320°F) and continue roasting for another 1.5 to 2 hours, occasionally basting with its rendered fat to keep the meat tender and flavorful.
  6. Meanwhile, peel, core, and chop the apples into small chunks. In a saucepan, melt the butter over medium heat, then add the apples along with a splash of water and the teaspoon of sugar if desired.
  7. Simmer the apples gently for 15-20 minutes until soft and breaking down, filling your kitchen with a sweet, fragrant aroma.
  8. Use an immersion blender to puree the apples until smooth and vibrant in color, then season with a squeeze of lemon juice and a pinch of salt to enhance brightness.
  9. Once the pork has roasted and the skin is crackling, remove it from the oven and let it rest for at least 10 minutes to allow the juices to settle.
  10. Slice the pork belly into thick, crispy pieces, and briefly broil on high for 2-3 minutes if you want an extra crackle on the skin, watching carefully so it doesn’t burn.
  11. Arrange the sliced pork on plates, spoon the silky apple puree alongside, and finish with a sprinkle of flaky sea salt for added flavor and texture.
  12. Serve immediately while the skin is crackling and the apple puree is bright and warm, enjoying the perfect contrast of textures and flavors.

Notes

For an even crispier skin, ensure the pork skin is thoroughly dried and scored well. Resting the pork before slicing helps retain its juiciness. You can customize the apple puree with different apple varieties or add a touch of cinnamon for extra warmth.