American British Herbs Marinade Pork Roast Spice Stock Vegetables

Roasted Pork Belly with Apple

Roasted Pork Belly with Apples
Written by Lorna C

Roasted Pork Belly with Apple is a lovely sticky recipe that is easy to produce. The apples and shallots melt into a glorious softness. In contrast the skin of the Pork Belly becomes crisp and crunchy. I serve this as a main dish, served on a bed of plain rice with the apple.

Roasted Pork Belly with Apples

Roasted Pork Belly with Apple

Simple recipe that produces maximum flavour.
4.83 from 67 votes
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Course: Main Dish
Cuisine: American, British
Keyword: Apple, Fruit, Herbs, Pork, Spice, Stock, Vegetables
Prep Time: 15 minutes
Cook Time: 2 hours
Resting: 15 minutes
Total Time: 2 hours 30 minutes
Servings: 6 People
Calories: 1842kcal

Ingredients
 

MARINADE

Instructions

  • Using a sharp kitchen knife or Stanley knife, carefully score the pork belly skin at 1/2 inch intervals.
  • DO NOT cut into the meat.
  • Dry with kitchen towel/paper towel.
  • I use a simple fennel and garlic marinade.
  • Place a small frying pan over a high heat and add the fennel seeds for no more than 2 minutes. When fragrant, remove from the heat and pour into a mortar. Using the pestle, grind the seeds and add the garlic cloves.
  • When ground into a dry paste, slowly add the oil and grind until you have a thick paste.
  • Place the Pork Belly onto a large plate and rub the marinade into both the flesh side and the scored fat side. Place in the fridge to marinade, ideally overnight.
  • Prior to cooking, remove the Pork from the fridge and allow to come to room temperature. Less of a shock to the meat.
  • Preheat your oven to 220C/200C fan/ Gas 7.
  • Grease a large roasting tin in preparation.
  • In a small bowl, add the coriander and fennel seeds and a good pinch of sea salt and thoroughly mix.
  • Place the pork skin-side up in roasting tin.
  • Rub the coriander and fennel seed mix into the skin side of the pork.
  • Cut the apples into 1/4’s together with the shallots and place in the pan with the pork. I add a little oil to the apples and shallots to help with the cooking.
  • Place the roasting tin in the middle of the heated oven for 40 minutes or until skin starts to bubble
  • Carefully remove the pork from oven and transfer the apples to a separate dish and put to one side.
  • Reduce oven to 160°C and add the stock to the roasting tin.
  • Return the pork to the oven and roast for a further 45 minutes OR until meat is cooked through and crackling is crisp and golden.
  • Return the apples to pan for the final 5 minutes of cooking time just to heat through.
  • When cooked, remove from the oven and cover loosely with foil to allow the pork to rest for 10 – 15 minutes.
  • Place the pork onto a board and slice.
  • Serve the pork on a bed of rice with the apples for a lovely tasty dish.
  • Pour the resting juices over the dishes as it tastes amazing.

Nutrition

Calories: 1842kcal | Carbohydrates: 16g | Protein: 33g | Fat: 182g | Saturated Fat: 65g | Cholesterol: 242mg | Sodium: 182mg | Potassium: 827mg | Fiber: 3g | Sugar: 10g | Vitamin A: 77IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg

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