Roast Pork Belly with Roasted Apples is a stunning and flavorful dish that combines the rich, tender meat of pork belly with the natural sweetness of caramelized apples. The crispy, crackling skin of the pork belly adds a delightful texture, while the apples roast to a soft, golden sweetness, balancing the savory richness of the pork. This dish is perfect for a special occasion or a hearty dinner, offering a beautiful combination of savory and sweet flavors that will impress your guests or your family. Serve it with roasted potatoes or a simple green salad to complete the meal.
Ingredients
- 2-3 lb pork belly, skin scored
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 apples, peeled, cored, and quartered
- 1 onion, sliced
- 1/2 cup chicken or vegetable broth
- 1/4 cup apple cider or white wine
- 1 tablespoon brown sugar (optional, for extra sweetness)
- Fresh rosemary sprigs (for garnish, optional)
Instructions
- Prepare the Pork Belly: Preheat the oven to 425°F (220°C). Pat the pork belly dry with paper towels, making sure the skin is as dry as possible. Rub the pork belly all over with olive oil, then season generously with sea salt, black pepper, and dried thyme, making sure to rub the seasonings into the scored skin.
- Roast the Pork Belly: Place the pork belly in a roasting pan, skin-side up. Roast for 25 minutes at 425°F (220°C) to help the skin start to crisp up. After 25 minutes, reduce the temperature to 350°F (175°C) and continue roasting for another 1.5-2 hours, or until the pork belly is tender and the skin is golden brown and crispy.
- Prepare the Apples and Onions: While the pork is roasting, place the quartered apples and sliced onion in a separate baking dish. Drizzle with a little olive oil and sprinkle with salt, pepper, and the optional brown sugar. Toss to coat.
- Roast the Apples and Onions: About 30 minutes before the pork belly is done, place the apples and onions in the oven and roast them for 25-30 minutes, or until the apples are golden and soft, stirring halfway through.
- Finish the Dish: In the last 15 minutes of roasting, pour the chicken broth and apple cider (or white wine) into the roasting pan with the pork belly to create a bit of sauce. Let it roast together, basting the pork occasionally with the juices.
- Serve: Once the pork belly is done, remove it from the oven and let it rest for 10 minutes. Slice the pork belly into portions and serve it with the roasted apples and onions on the side. Garnish with fresh rosemary if desired.
This Roast Pork Belly with Roasted Apples is a hearty and flavorful dish that blends the richness of the pork with the sweetness of the apples, creating a memorable meal that’s perfect for special occasions or comforting family dinners.
