There’s something truly enchanting about the aroma of roasted pork belly wafting through the kitchen, especially when it’s accompanied by the sweet scent of caramelizing apples. This Crispy Roasted Pork Belly with Apples has become my go-to dish on chilly autumn evenings, when gathered around the table feels like the most heartwarming experience. The tender, juicy meat, paired with gloriously crispy skin, delivers a sensational texture while the galas create a delightful contrast that elevates every bite.
After a long week navigating the hustle and bustle of life, I often find solace in this comforting dish. It impressively brings those “wow” moments to the table without requiring days of preparation. Whether you’re cooking for a cozy dinner or a festive gathering, this recipe is a fantastic way to showcase your culinary skills while indulging in flavors that feel like home. So roll up your sleeves and let’s get roasting—you’re about to make a dish your loved ones will cherish!
Why is Roasted Pork Belly a crowd-pleaser?
Tender yet Crispy: The combination of juicy pork belly with a perfectly crispy skin creates a mouthwatering contrast that everyone will love.
Hearty Comfort: This dish brings warmth and nostalgia, making it ideal for chilly nights and family gatherings.
Effortless Elegance: Impress your guests without the stress! With straightforward steps, you can present a stunning centerpiece with minimal fuss.
Sweet and Savory Balance: The caramelized gala apples add a delightful sweetness that complements the rich flavors of the pork, enhancing every bite.
Versatile Pairings: Whether served with creamy mashed potatoes or a fresh apple salad, this recipe diversifies your meal options, making it adaptable for any occasion.
Dive into the experience of roasting with this recipe, and you’ll find a beloved dish that brings joy to your table!
Roasted Pork Belly Ingredients
For the Pork
• Pork Belly – Choose a piece with intact skin for that coveted crispy crackling.
• Kosher Salt – Vital for enhancing flavor and achieving a crisp texture on the skin.
• Fennel Seeds – Imparts a delightful aroma; feel free to use caraway seeds as a substitute.
For Roasting
• Olive Oil – Keeps the meat moist while adding a rich flavor.
• Onion – Provides a savory base; any onion variety enhances the roasting experience.
• Garlic (optional) – Adds robust depth; leave out if you prefer a milder taste.
• Fresh Sage – Offers aromatic herbal notes; thyme can be swapped for a different twist.
For the Gravy
• Apple Juice – Brings a touch of sweetness to the gravy; cider can elevate the flavor further.
• Chicken Broth – Adds richness; adjust according to your desired gravy consistency.
• Flour (or Cornstarch) – Acts as a thickening agent; opt for cornstarch to keep it gluten-free.
For the Apples
• Gala Apples – Their sweetness is perfect alongside pork; consider firm varieties like Fuji or Honeycrisp if needed.
How to Make Crispy Roasted Pork Belly with Apples
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Prepare the Pork: Pat the pork belly dry with paper towels, ensuring the skin is free of moisture. Generously season it with kosher salt and crushed fennel seeds, then refrigerate uncovered overnight. This ensures a deliciously crispy skin.
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Preheat and Prep: Preheat your oven to 450°F (230°C). In a roasting pan, drizzle olive oil and layer in sliced onions and optional garlic, followed by fresh sage. This creates a fragrant base for roasting.
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Score the Skin: Using a sharp knife, score the pork belly skin in a crosshatch pattern without cutting into the meat. Place the pork belly skin-side up in the pan, drizzle with more olive oil, and season again for that extra flavor boost.
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Roast the Pork: Roast the pork belly at 450°F for 30 minutes. Then, lower the temperature to 325°F (160°C) and add apple juice and chicken broth into the pan. Continue roasting for 2 to 2.5 hours, until the meat is tender and the skin is crispy.
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Add the Apples: After 1.5 hours of roasting, carefully add quartered gala apples to the pan, allowing them to caramelize beautifully and soak in those savory juices.
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Crisp the Skin: Raise the temperature back to 450°F for the last 20 minutes to ensure the skin becomes beautifully crispy. For an extra crispy finish, broil the pork belly for an additional 3-5 minutes, watching closely to prevent burning.
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Make the Gravy: Once the pork is done, remove excess fat from the pan juices. Create a roux by whisking in flour or cornstarch gradually, followed by pan juices until smooth—this will be your luscious gravy.
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Serve and Enjoy: Let the pork belly rest for about 10 minutes before carving along the scored sections. Serve alongside the roasted apples and luscious gravy for a delightful feast.
Optional: Garnish with fresh herbs for an aromatic finishing touch.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Crispy Roasted Pork Belly with Apples are perfect for busy home cooks looking to save time on hectic weeknights! You can season and score the pork belly a full 24 hours in advance, allowing it to refrigerate uncovered overnight for that coveted crispy skin. Additionally, you can prepare the apple and onion base in advance; simply chop and refrigerate them for up to 3 days to maintain their freshness. When you’re ready to cook, roast the pork belly as directed, adding the prepped ingredients right before placing it in the oven. This way, you’ll achieve that restaurant-quality dish with minimal effort and maximum flavor!
Roasted Pork Belly Variations
Feel free to get creative with this delicious recipe and customize it to suit your taste and dietary needs!
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Herb Swap: Replace sage with rosemary for a fragrant twist that complements the pork beautifully. The earthy flavor of rosemary enhances the savory notes in the dish.
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Apple Cider: Use apple cider instead of apple juice for a richer, more robust flavor that deepens the sweetness and balances the pork’s richness. It’s a delightful twist that elevates the overall profile.
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Lean Option: Substitute pork shoulder for a leaner meat option. Just keep in mind that you’ll need to adjust the cooking time to ensure it doesn’t dry out.
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Sweeten the Apples: Add a tablespoon of brown sugar as the apples roast. This will enhance their caramelization, creating a rich, sweet topping that pairs perfectly with the savory pork.
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Veggie Boost: Toss in some root vegetables, like carrots and parsnips, during roasting for added sweetness and nutrition. They’ll soak up the flavorful juices, making them a delightful side!
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Spicy Kick: For those who love heat, sprinkle red pepper flakes on the skin before roasting. They will add an exciting layer of flavor that beautifully complements the savory richness.
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Nutty Flavor: Introduce a sprinkle of toasted sesame seeds on the finished dish for a crunchy texture and nutty flavor that contrasts lovely with the soft pork and sweet apples.
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Maple Glaze: Drizzle maple syrup over the pork belly during the last 10 minutes of roasting. This will create a beautiful glaze that combines sweetness with the savory elements, making every bite irresistible.
How to Store and Freeze Roasted Pork Belly
Fridge: Refrigerate leftovers in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, wrap tightly in aluminum foil or freezer-safe wrap and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, ensuring the skin retains its crispness. Add a little broth to prevent drying out during the process.
Leftover Uses: Consider using any leftover roasted pork belly in sandwiches or salads to enjoy its comforting flavors in new ways.
Tips for the Best Roasted Pork Belly
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Dry Skin is Key: Ensure the pork skin is thoroughly dried before seasoning. This helps achieve the ultimate crispy skin that everyone loves.
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Score with Precision: Score the skin in a crosshatch pattern carefully. This allows the fat to render effectively, contributing to that beautiful crispiness.
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Maintain Even Heat: Avoid opening the oven door frequently while roasting. Each time you do, it lowers the temperature and can affect the cooking time of the roasted pork belly.
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Use a Meat Thermometer: Check for doneness by measuring the internal temperature. Aim for at least 190°F for tender, flavorful meat.
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Rest Before Carving: Let the pork belly rest for 10 minutes after roasting. This step retains moisture, ensuring each slice is juicy and satisfying.
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Gravy without Lumps: Gradually whisk pan juices into your roux to prevent any lumps in your gravy. A smooth, rich gravy enhances the entire dish!
What to Serve with Crispy Roasted Pork Belly with Apples?
Creating a memorable meal is easy when you have the right accompaniments to elevate your roasted pork belly experience.
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Creamy Mashed Potatoes:
The velvety texture complements the crispy pork nicely, soaking up all that delicious gravy. -
Honey-Glazed Carrots:
These sweet, tender carrots offer a lovely contrast to the savory richness of the pork, enhancing the overall flavor balance. -
Roasted Brussels Sprouts:
With their slight bitterness, these crispy sprouts add a satisfying crunch and a nutritional boost to the meal. -
Apple and Walnut Salad:
Fresh, crisp apples and toasted walnuts turn this salad into a refreshing accompaniment, brightening the plate with acidity and texture. -
Savory Root Vegetable Medley:
A mix of roasted carrots, parsnips, and sweet potatoes offers a sweeter counterpart to the savory pork belly, rounding out your autumn-inspired meal. -
Chardonnay or Pinot Noir:
A glass of crisp Chardonnay or a light, fruity Pinot Noir can beautifully enhance the flavors of both the pork and apples.
Pairing these delightful sides ensures that your table celebrates the comforting essence of the season while making your roasted pork belly the centerpiece it deserves to be!
Crispy Roasted Pork Belly with Apples Recipe FAQs
How do I select the perfect pork belly for this recipe?
Absolutely! Look for a piece of pork belly that has a good balance of meat and fat. The skin should be intact without any dark spots or blemishes, as that’s crucial for achieving the coveted crispy crackling. A pork belly with a thicker layer of fat will yield more flavor, while a leaner cut might dry out.
What is the best way to store leftover roasted pork belly?
To keep your delicious roasted pork belly fresh, place any leftovers in an airtight container in the refrigerator, where it can last for up to 3 days. Reheating is best done in the oven at 350°F (175°C) to retain its nice crispy skin, which adds to the overall enjoyment of the dish.
Can I freeze roasted pork belly, and how should I do it?
Very! For freezing, wrap the pork belly tightly in aluminum foil or use freezer-safe wrap to prevent freezer burn. It can be kept in the freezer for up to 3 months. When you’re ready to use it, simply thaw it overnight in the fridge, then reheat in the oven at 350°F (175°C) until warmed through.
What should I do if my pork belly skin isn’t crispy?
The most common issue is moisture on the skin. To avoid this problem, make sure to pat the skin dry before seasoning and refrigerate uncovered to allow it to dry out. If it’s already cooked and not crispy, you can try placing the pork under the broiler for a few minutes, but watch closely to prevent burning.
Are there any dietary considerations for this dish?
Yes, if you’re cooking for someone with gluten sensitivities, you can easily adapt the recipe. Substitute flour with cornstarch in the gravy to ensure it’s gluten-free. Additionally, always check your broth and other packaged ingredients for gluten-containing ingredients.
Can pets eat roasted pork belly?
It’s best to avoid giving your pets roasted pork belly, especially the skin, as it can be too rich and lead to gastrointestinal upset. If you want to treat your furry friends, consider giving them small amounts of plain, cooked pork without any seasoning or fatty skin.
Crispy Roasted Pork Belly with Apples for Cozy Gatherings
Ingredients
Equipment
Method
- Pat the pork belly dry with paper towels, ensuring the skin is free of moisture. Generously season it with kosher salt and crushed fennel seeds, then refrigerate uncovered overnight.
- Preheat your oven to 450°F (230°C). In a roasting pan, drizzle olive oil and layer in sliced onions and optional garlic, followed by fresh sage.
- Using a sharp knife, score the pork belly skin in a crosshatch pattern without cutting into the meat. Place the pork belly skin-side up in the pan, drizzle with more olive oil, and season again.
- Roast the pork belly at 450°F for 30 minutes. Then, lower the temperature to 325°F (160°C) and add apple juice and chicken broth into the pan. Continue roasting for 2 to 2.5 hours.
- After 1.5 hours of roasting, carefully add quartered gala apples to the pan.
- Raise the temperature back to 450°F for the last 20 minutes to ensure the skin becomes crispy.
- Once the pork is done, remove excess fat from the pan juices. Create a roux by whisking in flour or cornstarch gradually into the pan juices.
- Let the pork belly rest for about 10 minutes before carving along the scored sections. Serve alongside the roasted apples and gravy.