Roasted Pork Belly

Ingredients

  • 1.5 kg pork belly (skin-on), or pork neck as an alternative
  • Coarse salt (about 1–1½ Tbsp)
  • ¼ cup neutral oil
  • 2–3 green apples (Granny Smith or similar), peeled, cored and cut into thick wedges
  • 2–3 brown onions, peeled and cut into thick wedges
  • 1 bottle (about 330–500 ml) dry apple cider
  • 750 ml (3 cups) vegetable stock 

Method: 

  1. Pat the pork completely dry on both the skin and flesh sides with paper towels. Score the skin in a diamond pattern with a sharp knife, cutting through the skin but not deep into the fat or meat.
  2. Place the pork skin-side up on a wire rack over a sink. Carefully pour a full kettle of boiling water over the skin only (avoid the flesh). This helps open the scored skin. Pat thoroughly dry again with paper towels.

3. Rub a thin layer of oil all over the pork, then massage coarse salt generously into the scored skin (and lightly on the flesh).

4. Scatter the apple and onion wedges across the base of a deep roasting pan. Place the pork on top, skin-side up. Pour in the cider and vegetable stock so the liquid comes most of the way up the sides of the meat but does not touch the skin. Top up with a little water only if needed. Keep the skin completely exposed and dry.

5. Preheat the grill/broiler to high. Place the pan under the grill for 20–30 minutes, watching closely, until the skin is blistered and starting to crisp.

6. Switch the oven to 220–230 °C (200–210 °C fan). Roast for 45–60 minutes.

7. Check the internal temperature with a meat thermometer in the thickest part of the flesh (not touching bone or fat). Pork is safe at 63 °C (145 °F) with a rest, but for a tender belly many prefer 70–75 °C. If it still looks pink or feels underdone, continue roasting and check every 10–15 minutes.

8. If the skin needs more crisping at the end, return it under the grill for a few minutes. Watch carefully so it doesn’t burn.

9. Remove from the oven and rest, uncovered, for 15–20 minutes. This keeps the crackling crisp while the juices redistribute.

10. Scoop the soft apples and onions into a saucepan with a ladle of the cooking liquid. Blend until smooth (or mash for a chunkier sauce). Taste and adjust seasoning; reduce a little on the stove if you want it thicker. Strain if you prefer a finer texture.

11. Slice the pork into thick pieces so everyone gets crackling. Serve with the warm apple-onion sauce on the side. Great with mashed potato, roast vegetables, or a simple green salad.