1 pork belly (whole or in large pieces), skin scored with slashes
4 garlic cloves, bashed
Few sprigs of rosemary
Few sprigs of thyme
½ tsp crushed black pepper
4 tbsp coarse sea salt or Maldon
Olive oil (for rubbing)
6 Granny Smith or Braeburn apples, halved horizontally (through the equator)
80g demerara sugar
2g Maldon salt
Few sprigs of thyme
Pinch of crushed black pepper
50g diced butter
30ml white wine vinegar
Mix garlic, rosemary, thyme, black pepper, and coarse salt. Rub all over the pork belly and leave to marinate for 12–24 hours.
Remove the salt mixture and wipe the belly with kitchen paper.
Rub with olive oil and sprinkle with extra coarse sea salt.
Place on a wire rack over a tray and slow roast at 140°C for 3.5 hours, until tender.
Increase the oven temperature to 220°C for the final 10 minutes to crisp up the crackling.
Rest for at least 15 minutes before slicing into strips.
Halve the apples and leave them to air-dry for 1 hour.
Preheat oven to 180°C.
Heat a pan, sprinkle in the sugar, and allow to melt and caramelise.
Add the apples, cut-side down, and season with salt, thyme, and pepper.
Caramelise for 5 minutes without turning, then cover with a lid.
Add the butter, transfer the pan to the oven, and roast for 15 minutes. Remove the lid after 10 minutes and baste with the cooking juices.
Deglaze the apples with the white wine vinegar.
Arrange slices of pork belly on a serving plate.
Spoon roasted apples and their cooking liquor over the pork.
1 pork belly (whole or in large pieces), skin scored with slashes
4 garlic cloves, bashed
Few sprigs of rosemary
Few sprigs of thyme
½ tsp crushed black pepper
4 tbsp coarse sea salt or Maldon
Olive oil (for rubbing)
6 Granny Smith or Braeburn apples, halved horizontally (through the equator)
80g demerara sugar
2g Maldon salt
Few sprigs of thyme
Pinch of crushed black pepper
50g diced butter
30ml white wine vinegar
Mix garlic, rosemary, thyme, black pepper, and coarse salt. Rub all over the pork belly and leave to marinate for 12–24 hours.
Remove the salt mixture and wipe the belly with kitchen paper.
Rub with olive oil and sprinkle with extra coarse sea salt.
Place on a wire rack over a tray and slow roast at 140°C for 3.5 hours, until tender.
Increase the oven temperature to 220°C for the final 10 minutes to crisp up the crackling.
Rest for at least 15 minutes before slicing into strips.
Halve the apples and leave them to air-dry for 1 hour.
Preheat oven to 180°C.
Heat a pan, sprinkle in the sugar, and allow to melt and caramelise.
Add the apples, cut-side down, and season with salt, thyme, and pepper.
Caramelise for 5 minutes without turning, then cover with a lid.
Add the butter, transfer the pan to the oven, and roast for 15 minutes. Remove the lid after 10 minutes and baste with the cooking juices.
Deglaze the apples with the white wine vinegar.
Arrange slices of pork belly on a serving plate.
Spoon roasted apples and their cooking liquor over the pork.
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