Slow-Roasted Pork Belly with Apple Sauce

Slow-roasted pork belly with apple sauce brings together two familiar strengths of British roasting: rich, tender meat and a sharp-sweet fruit sauce to cut through it. The pork cooks gently until the fat renders and the meat softens, then finishes at a higher heat for a deeply browned, blistered surface. Alongside, apples simmer down with brown sugar and cider vinegar into a warm, spoonable sauce that keeps the dish from feeling heavy. It is well suited to a relaxed Sunday dinner, served in slices with the sauce on the side and simple vegetables or potatoes.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style British roast dinner
Cooking style Hands-off cooking • Crowd-friendly
Time commitment Slow-cooked

Why this recipe works

  • Crisp crackling: Drying and scoring the skin helps the fat render properly before the final high-heat roast blisters the surface.
  • Richness with balance: Apple cider vinegar sharpens the apple sauce, cutting through the fatty pork without overpowering it.
  • Classic roast flavour: Rosemary, pork fat and warm apple sauce create the familiar savoury-sweet balance of a traditional roast.

Get the most out of this recipe

Timing notes

  • Mostly hands-off: The active work is brief; most of the time is spent letting the pork roast slowly until tender.
  • Rest before slicing: Let the pork rest for 10 minutes so the meat slices more cleanly and stays juicier.
  • Serve the crackling promptly: The skin is at its crispest soon after the final high-heat roast, so slice and serve while the apple sauce is warm.

Texture tips

  • For better crackling: Pat the skin very dry before seasoning and keep most of the salt on the skin rather than the meat.
  • Let the fat render fully: The slow roast gives the pork time to soften and the fat time to render before the surface is browned.
  • Keep sauce on the side: Spoon the apple sauce alongside rather than over the crackling to preserve the crisp surface.

Ingredient notes

  • Choose skin-on pork belly: Skin-on pork belly is essential for crackling; an even layer of fat helps the meat roast more consistently.
  • Use firm apples: Firm tart-sweet apples hold their flavour as they collapse into sauce and give a better balance against the pork.
  • Fresh herbs work best: Fresh rosemary perfumes the roasting juices gently; thyme can be used for a softer herbal note.

Make-ahead tips

  • Make the apple sauce ahead: The apple sauce can be cooked in advance and warmed gently before serving.
  • Store pork and sauce separately: Keeping the sauce apart from the pork helps protect the texture of the roasted skin.
  • Reheat carefully: Warm pork slices on a baking tray at 180°C (355°F) until piping hot, and reheat the apple sauce gently in a saucepan.

Equipment you'll need

Chef’s knife Cutting board Oven Roasting pan Saucepan Tongs
Ingredients

Pork belly

Apple sauce

Instructions
Print
  1. Heat the oven to 160°C (320°F). Pat the pork belly dry, then score the skin in shallow lines, taking care not to cut into the meat.
  2. Rub the pork all over with the fine sea salt and black pepper, then tuck the rosemary under and around the pork in the roasting pan. Roast for 2 hours 30 minutes, until the meat is very tender and the fat has rendered.
  3. While the pork roasts, peel, core and roughly chop the apples. Put them in a saucepan with the water, brown sugar and apple cider vinegar, then bring to a gentle simmer.
  4. Cook the apples for 15 to 20 minutes, stirring now and then, until they collapse into a thick sauce. Keep warm on a very low heat, adding a splash of water if it tightens too much.
  5. Increase the oven to 220°C (430°F). Roast the pork for 15 to 20 minutes more, until the surface is deeply browned and the skin is blistered; watch closely towards the end.
  6. Rest the pork for 10 minutes, then slice. Serve with the warm apple sauce spooned alongside.

Made this recipe? Rate it — a comment is optional.

Recipe notes

Tips

  • For the best crackling, make sure the pork skin is thoroughly dry before seasoning, and keep the salt mainly on the skin.
  • If the top is browning too quickly during the final high-heat roast, turn the pan so it colours evenly rather than extending the time.
  • If serving vulnerable groups, ensure the pork is cooked until piping hot throughout and the juices run clear.

Substitutions

  • Replace Fresh rosemary with Fresh thyme for a softer, more delicate herbal note.
  • Replace Brown sugar with Honey for a rounder sweetness in the apple sauce.

Storage

  • Refrigerate up to 3 days
  • Cool the pork and apple sauce quickly, then refrigerate separately in sealed containers. Reheat pork slices on a baking tray at 180°C (355°F) until piping hot, and warm the apple sauce gently in a saucepan; freeze for up to 2 months.

Ratings & reviews

Liked this recipe? Share your feedback to support our cooking community.

Tried this recipe?

Choose 1–5 stars. A comment is optional.

If you leave a comment, use 10–500 characters.

Stay inspired

Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.

Pinterest

Recipe overview

  • Servings: 4 servings
  • Total time: 3h 10min (20min active)
  • Difficulty: Easy
  • Cuisine: British
Beginner friendly Freezer friendly Kid friendly
Signal WhatsApp

Plan your meals and get a complete grocery list automatically.

Add to meal planner

Equipment you'll need

Chef’s knife Cutting board Oven Roasting pan Saucepan Tongs
Advertisement

Recommended tools for this recipe

Best overall

Misen 8-Inch Chef Knife

Sharp modern chef knife
  • AUS-10 steel
  • Balanced design
  • Less traditional feel

Got ingredients left?

Find recipes using ingredients from this recipe or what you already have at home.

Find recipes with these ingredients →

More variations

View all

More from this course

View all

Cook with these ingredients

Apple cider vinegar

1 cup ≈ 240 ml
Convert ingredient→

Black pepper

1 cup ≈ 110.4 g
Convert ingredient→

Brown sugar

1 cup ≈ 220 g
Convert ingredient→

Fine sea salt

1 cup ≈ 268.8 g
Convert ingredient→

Water

1 cup ≈ 240 ml
Convert ingredient→

More with similar ingredients

View all

You might also like

Make this recipe easier next time

Advertisement

These tools help you get better results with less effort.

Best overall

Misen 8-Inch Chef Knife

Sharp modern chef knife
  • AUS-10 steel
  • Balanced design
  • Less traditional feel
Best value

Titanium & PP Double-Sided Cutting Board

Easy-clean double-sided board
  • Separate surfaces for meat and produce
  • Resists odors and stains
  • Harder on knife edges than wood or plastic
Top quality

All-Clad Tri-Ply Stainless Steel Saucepan

Professional-grade tri-ply saucepan
  • Excellent heat control
  • Premium build quality
  • Expensive
Best overall

OXO Good Grips 2-Piece Cutting Board Set

Practical everyday board set
  • Two useful sizes with reversible cutting surfaces
  • Dishwasher safe and easy to clean
  • Plastic surfaces will show knife marks over time

Browse alphabetically

Looking for a specific recipe? Choose a letter below to jump directly to recipes starting with that letter or number.

Explore the Recipe Index

Enjoy cooking with JustRecipes?

Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.

Add JustRecipes to Google

Every recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.