Traditional Pork Belly with Apples
For a Sunday roast that mostly looks after itself, traditional pork belly with apples is hard to beat: a skin-on joint roasted hot, then slowly until the meat is tender and the crackling crisp. Onions and thyme go in with the pork, and the apples join it for the last 40 minutes so they soften without collapsing. The apple and onion juices make a quick sauce for the plate.
- Total
- 3 h 10 min
- Prep
- 20 min
- Cook
- 2 h 10 min
- Serves
- 4
- Per serving
- 680kcal
How long to cook traditional pork belly with apples
A 1kg skin-on belly needs about 2 hours 10 minutes in the oven, which splits into three stages. The first 30 minutes at 220°C (200°C fan), gas 7 start the crackling. An hour at 160°C (140°C fan), gas 3 then turns the fat soft and the meat tender, and the apples go in for the final 40 minutes. Skin that is completely dry matters more than anything else, so a night uncovered in the fridge before roasting is worth doing if you have time.
Buy a piece that is an even thickness, so it cooks evenly. If the belly is much thinner than 4cm, check it 20 minutes early.
Cooking traditional pork belly with apples
Tap a time to start a timer.
- Dry and score the skin Take the pork out of the fridge before cooking. Pat the skin completely dry with kitchen paper. Score the skin in lines about 1cm apart, cutting through the skin and fat but not into the meat. Rub the salt and pepper into the scores and over the skin.
- Start hot Heat the oven to 220°C (200°C fan), gas 7. Scatter the onion wedges in the roasting tin, drizzle with the oil and add the thyme. Sit the pork on top, skin up, so the skin stays above the juices. Roast for , until the skin starts to blister.
- Cook slowly Turn the oven down to 160°C (140°C fan), gas 3. Roast for 1 hour, then check the onions and add a splash of water if the tin has dried out.
- Add the apples Tuck the apples around the pork without covering the skin. Roast for another , until the apples are soft and the meat is tender to a knife. A thermometer in the thickest part should read at least 75°C.
- Crisp the crackling If the skin is not crisp, raise the oven to 220°C (200°C fan), gas 7 and roast for a final , watching closely so it does not burn.
- Rest and carve Move the pork to a board, cover the meat loosely with foil without touching the skin, and rest for . Cut the belly into thick slices with a serrated knife, skin side down. Spoon the apples, onions and pan juices alongside.
What to serve with pork belly and apples
Pork belly is rich, so keep the sides plain: buttery mashed potato to soak up the apple juices, and steamed cabbage, kale or green beans for freshness.
For a leaner cut with a similar crackling method, try classic roast pork with crackling. If you would rather skip the crackling, braised pork belly cooks gently in liquid.
Common problems and fixes for Traditional Pork Belly with Apples
- The crackling stays soft and chewy.
- The skin was probably damp or the pork sat in juices. Dry it well, ideally leaving it uncovered in the fridge overnight, keep the apples and onions away from the skin, and finish with the hot burst in step five.
- The meat is dry.
- Check the tin after the first hour and add a splash of water if the juices have dried up. Always rest the pork before slicing.
- The apples turn to mush.
- Use firm eating apples, cut into thick quarters, and add them for the last 40 minutes only. Cooking apples such as Bramley will collapse.
Frequently asked questions about Traditional Pork Belly with Apples
How long does it take to roast pork belly?
A 1kg joint takes about 2 hours 10 minutes: 30 minutes at 220°C (200°C fan), then 1 hour at 160°C (140°C fan), then 40 minutes with the apples. Allow another 10 minutes for resting.
How do I get crispy crackling on pork belly?
Dry the skin thoroughly, score it, salt it, and roast it uncovered above the liquid in the tin. Starting at 220°C (200°C fan) blisters the skin, and a final blast of heat crisps it up.
Which apples are best for roasting with pork?
Braeburn, Cox or Gala hold their shape. Bramley apples break down, which is good for a sauce but not for roasting in wedges.
Can I eat the leftovers?
Yes. Cool the pork quickly, keep it covered in the fridge for up to 3 days and reheat it until steaming hot all the way through. The crackling crisps up again if you reheat it in a hot oven.
How did you like the recipe?
4.8 / 5 · 40 ratings
