PORK BELLY WITH APPLE CHUTNEY

Pork Belly with Apple Chutney is a rich and flavorful dish that balances the savory, crispy pork belly with the sweet and tangy notes of a homemade apple chutney. The pork belly is slow-cooked to achieve tender, melt-in-your-mouth meat and a perfectly crisp crackling, while the apple chutney adds a burst of freshness with hints of spices and citrus. This dish is perfect for special occasions or when you want to impress with a gourmet yet approachable meal. Pair it with roasted vegetables or creamy mashed potatoes for a satisfying dining experience.

Ingredients

For the Pork Belly:

• 2 lbs pork belly, scored
• 1 tablespoon olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon fennel seeds (optional)

For the Apple Chutney:

• 2 large apples, peeled, cored, and diced
• 1/2 cup onion, finely chopped
• 1/4 cup raisins (optional)
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Juice and zest of 1 orange

Instructions

Prepare the Pork Belly:

1. Score the Skin: Using a sharp knife, score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat.
2. Season: Rub olive oil over the pork, then season generously with salt, pepper, and fennel seeds if using. Let sit for 30 minutes at room temperature.
3. Roast: Preheat the oven to 425°F (220°C). Place the pork belly on a rack in a roasting pan, skin side up. Roast for 30 minutes, then reduce the oven temperature to 325°F (165°C) and roast for an additional 1.5 hours. For extra crispiness, finish under the broiler for 3-5 minutes, watching closely to avoid burning.

Make the Apple Chutney:

1. Cook Ingredients: In a medium saucepan, combine the apples, onion, raisins (if using), apple cider vinegar, brown sugar, cinnamon, ginger, cloves, orange juice, and zest.
2. Simmer: Cook over medium heat, stirring occasionally, for 20-25 minutes, or until the apples break down and the chutney thickens. Adjust seasoning to taste.

Assemble and Serve:

1. Slice the Pork Belly: Let the pork belly rest for 10 minutes before slicing into portions.
2. Plate: Serve the pork belly with a generous spoonful of apple chutney on the side.

This Pork Belly with Apple Chutney is a beautiful combination of crispy, juicy pork and warm, spiced chutney, creating a dish that’s both comforting and elegant.