Pork Belly with Crackling and Apple Sauce
Why this recipe works
- Tender meat, crisp crackling: A long, gentle roast softens the pork belly before a final blast of heat turns the skin crisp and deeply golden.
- Richness balanced by apple: The apple sauce brings sweetness and acidity, cutting through the fattiness of the pork without overpowering it.
- Classic roast method: Drying, scoring and salting the skin before roasting encourages better crackling while keeping the seasoning simple.
Get the most out of this recipe
Texture tips
- For better crackling: Start with very dry skin and keep the scoring shallow; cutting into the meat can release moisture and make crisping harder.
- Watch the final high heat: Once the oven is raised to 240°C (465°F), check regularly and rotate the pan if the crackling colours unevenly.
Ingredient notes
- Choose skin-on pork belly: The skin is essential for crackling, while the belly’s layers of fat keep the meat moist during the slow roast.
- Balance the apple sauce: Cooking apples give a naturally sharp sauce; adjust with a little more sugar or vinegar to suit the apples you have.
Timing notes
- Rest before carving: A short rest helps the pork settle so it slices more cleanly, while the crackling remains crisp.
- Serve soon after crisping: Crackling is at its best shortly after the final high-heat roast, before steam softens the skin.
Serving ideas
- Roast dinner sides: Serve with roast potatoes, greens, carrots or cabbage for a classic British roast plate.
- Keep the apple sauce sharp: Spoon the sauce alongside rather than over the crackling so the skin stays crisp.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Pat the pork belly skin very dry, then score the skin with a sharp knife in 1 cm lines, taking care not to cut into the meat. Rub all over with the fine sea salt and black pepper, then tuck the thyme under the pork (or scatter it around in the roasting pan).
- Place the pork in a roasting pan, skin-side up, and roast for 2 hours until the meat is very tender. If the pan looks dry at any point, add a small splash of water to prevent the juices catching. The skin will still be pale at this stage.
- Meanwhile, peel, core and cut the apples into chunks. Put them in a saucepan with the caster sugar, apple cider vinegar and 100 ml water. Cover and cook over a low heat for 15 to 20 minutes, stirring occasionally, until the apples collapse into a rough purée.
- Increase the oven to 240°C (465°F). Roast the pork for 20 to 25 minutes more, until the crackling is deeply golden and crisp; rotate the pan if it colours unevenly. Rest the pork for 10 minutes before carving.
- Discard the thyme sprigs, then slice the pork belly through the crackling with a serrated knife if needed. Spoon the apple sauce alongside to cut through the richness. Season the sauce with a pinch more fine sea salt if you like.
Recipe notes
Tips
- For the best crackling, make sure the pork skin is thoroughly dry before salting, and keep the cuts shallow so you do not expose the meat.
- If the crackling is crisp but not evenly blistered, move the pork to a higher shelf for the last few minutes and watch closely so it does not burn.
- If serving vulnerable groups, ensure the pork is cooked until piping hot throughout and the juices run clear before resting.
Substitutions
- Replace Fresh thyme with Fresh rosemary for a more robust, piney flavour.
- Replace Caster sugar with Light brown sugar for a slightly deeper, caramel note in the apple sauce.
- Replace Apple cider vinegar with White wine vinegar for a cleaner, sharper acidity.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate the pork and apple sauce separately in sealed containers. Reheat pork slices on a baking tray at 200°C (390°F) until piping hot; the crackling will soften but can be re-crisped for a few minutes at 240°C (465°F). Warm the apple sauce gently in a saucepan with a splash of water if needed.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 35min (20min active)
- Difficulty: Medium
- Cuisine: British
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