Roasted Pork Belly with Apple

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 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 minutes

Cook Time: 2 hours hours

Resting: 15 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 6 People

Calories: 1842kcal

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Ingredients

 

MetricImperial

• 2 kg pork belly skin on, boneless
• ½ tsp coriander seeds crushed
• 2 large apples cut lengthways
• 4 large shallots peeled, halved lengthways
• 1 tbsp sunflower oil
• 1¼ cups chicken stock

MARINADE

• 1 tbsp fennel seeds
• 2 cloves garlic finely chop
• 1 tbsp sunflower oil

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