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4.9 from 147 votes

Roast Pork Belly with Apple Sauce

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings: 8 servings
Course: Main Course
Cuisine: British

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 all-spice 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 castor sugar
  • 100 milliliters rice wine vinegar
  • 1/2 vanilla bean
  • 5-6 green apples
  • 1/2 lemon

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 250°C (480 Fahrenheit)
  3. 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.
  4. 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.
  5. To serve, cut the pork into slices and spoon the apple sauce over the top.

Notes