Roast Pork Belly with Apple Sauce
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
British
Roast Pork Belly with Apple Sauce
Description
Roast Pork Belly with Apple Sauce starts with scoring the skin of a boneless pork belly and rubbing in a blend of salt and warm spices such as star anise, allspice, five spice, fennel, cinnamon, and cardamom. After resting, the pork is roasted first at a high temperature to crisp the skin and then lowered to render the fat and tenderize the meat. The apple sauce is prepared separately by boiling caster sugar, rice wine vinegar, and split vanilla bean, then cooking apples and lemon juice until soft before blending to a smooth texture. Serving involves slicing the rested pork and spooning the fragrant apple sauce on top, offering a classic pairing of savory meat and fruity acidity.
The dish highlights contrasts in texture between the crackly skin and succulent meat, with complex spice aromas underscored by the fresh, creamy apple sauce. It works well as a hearty centerpiece for a special meal or festive occasion. The sauce’s sweetness and citrus brightness balance the richness of the pork belly.
Ingredients
- 2 kilograms pork belly bones removed (Kurobota pork belly is preferred)
- 300 grams table salt
- 1 teaspoon star anise ground
- 2 teaspoons white pepper
- 1 tablespoon allspice ground
- 1 teaspoon five spice powder
- 2 teaspoons fennel seeds
- 1 teaspoon cinnamon ground
- 1 teaspoon cardamom freshly ground
- olive oil extra virgin
For the Apple Sauce:
- 300 grams caster sugar
- 100 milliliters rice wine vinegar
- 1/2 vanilla bean
- 5-6 green apples
- 1/2 lemon
Instructions
- Score the pork belly with a knife, forming a criss-cross pattern about 1cm (0.4 inch) apart. Mix together the salt and spices and rub all over the pork. Cover and leave for 2 hours, then rinse the salt mix off the pork and pat dry with kitchen paper.
- Preheat the oven to 250°C (480 Fahrenheit)
- Place the pork on a wire rack in a roasting tin, skin-side up, and rub with a little oil. Roast for 30 minutes until the skin is crispy, then reduce the temperature to 160°C (320 Fahrenheit). Roast the pork for a further 40 minutes until tender. Remove, cover with foil and leave to rest for 15 minutes.
- To prepare the apple sauce, place the sugar, vinegar and vanilla bean in a medium saucepan, bring to the boil and boil for 5 minutes. Add the apples and lemon juice and cook for a further 5 minutes. Remove from the heat and take out the vanilla bean. Transfer to a food processor and blend until smooth.
- To serve, cut the pork into slices and spoon the apple sauce over the top.
Notes
User Reviews
Overall Rating
4.9
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