Roast Pork Belly with Crackling, Potatoes and Apple Sauce
Why this recipe works
- Reliable crackling: Drying, scoring and salting the skin before a very hot start helps the pork skin blister and crisp before the meat finishes cooking gently.
- Simple savoury depth: Garlic, rosemary, sea salt and black pepper season the pork without masking the natural richness of the belly.
- Built-in side dish: Potatoes and onions roast underneath the pork, absorbing flavour from the drippings while the meat cooks above them.
Get the most out of this recipe
Texture tips
- For crisper crackling: Pat the skin thoroughly dry before salting, and keep it exposed throughout roasting so steam does not soften the surface.
- Avoid soft skin: Do not spoon pan juices over the crackling; baste the potatoes and onions instead if they need more moisture.
- Finish with care: If the crackling needs more colour, use the final 220°C (430°F) heat burst briefly and watch closely to prevent scorching.
Timing notes
- Mostly hands-off: The preparation is brief, but the pork needs a long roast so the belly turns tender and the potatoes have time to brown.
- Rest before slicing: Let the pork rest for 10 to 15 minutes so the juices settle and the meat slices more cleanly.
- Best served promptly: Crackling is at its crispest soon after roasting; it will soften once refrigerated or held for too long.
Ingredient notes
- Choose skin-on pork belly: Skin-on pork belly is essential for crackling; an even layer of fat and meat gives the best balance of tenderness and richness.
- Use the drippings: Roasting the potatoes and onions beneath the pork lets the rendered fat season and crisp them naturally.
- Balance the richness: Apple sauce adds sweetness and acidity, making the roast feel less heavy alongside the fatty pork.
Common mistakes
- Skipping the hot start: Starting at a high temperature is what helps the skin puff; roasting only at a moderate heat can leave the crackling tough.
- Overloading the vegetables: Keep the potatoes and onions in an even layer so they roast rather than steam beneath the pork.
- Slicing too soon: Cutting the pork straight from the oven can make the juices run out and the meat feel less tender.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 240°C (465°F). Pat the pork skin very dry, then score the skin with a sharp knife in 1 cm lines, taking care not to cut into the meat. Turn the pork over and rub the meat side with 1 tsp of the fine sea salt, the black pepper, 4 crushed garlic cloves, and the leaves from 1 sprig of fresh rosemary.
- Turn the pork skin-side up and rub the skin with the remaining 1 tsp fine sea salt. Set the pork on a rack in a roasting pan, or sit it directly on top of the potatoes and onions later if you do not have a rack. Leave at room temperature while you prepare the vegetables so the salt starts to draw out moisture from the skin.
- Cut the Yukon Gold potato into chunky pieces and cut the yellow onions into thick wedges. Toss the potatoes and onions with the olive oil, the remaining 2 garlic cloves (lightly crushed), and the remaining sprig of fresh rosemary. Spread in the roasting pan in an even layer.
- Set the pork on top, skin-side up, and roast for 25 minutes until the skin is blistered and starting to puff. Reduce the oven to 180°C (355°F) and continue roasting for 70 to 80 minutes, turning the potatoes and onions once halfway through, until the pork is tender and the potatoes are golden. If the crackling needs more colour at the end, increase the oven to 220°C (430°F) for 5 to 10 minutes, watching closely.
- Rest the pork for 10 to 15 minutes before slicing so the juices settle. Serve the pork with the roast potatoes and onions, and put the applesauce on the side for spooning over. If any rosemary leaves have caught and darkened, discard them before serving.
Recipe notes
Tips
- For the best crackling, make sure the pork skin is as dry as possible before salting, and keep the skin-side up throughout roasting.
- If the potatoes are browning too quickly, move them to the edges of the roasting pan and keep the pork centred so the fat continues to baste them.
- Food safety: pork should be cooked until piping hot throughout; if serving anyone who is pregnant, elderly, or immunocompromised, use a thermometer and cook to at least 70°C for 2 minutes.
Substitutions
- Replace Fresh rosemary with Fresh thyme for a softer, more floral herb note.
- Replace Olive oil with Duck fat for richer, more traditional roast potatoes.
- Replace Applesauce with Apple chutney for a sweeter, spicier accompaniment.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat pork and potatoes in a 200°C (390°F) oven until piping hot; the crackling will soften in the fridge and may not fully re-crisp.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 5min (25min active)
- Difficulty: Medium
- Cuisine: British
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