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Ingredients
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Pork Belly
Method
Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Season generously with kosher salt and black pepper on both sides. Rub olive oil over the pork belly.
- 2
Cook the Pork Belly
Place the pork belly in a roasting pan, skin side up. Roast in the preheated oven for about 2.5 to 3 hours, until the meat is tender and the skin is crispy. Increase the oven temperature to 450°F (232°C) for the last 30 minutes to ensure the skin crisps up further.
- 3
Make the Chutney
While the pork is roasting, combine cranberries, diced apples, brown sugar, apple cider vinegar, cinnamon, ginger, and salt in a saucepan over medium heat. Cook for about 20 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Remove from heat and let cool.
- 4
Serve
Once the pork belly is cooked and crispy, let it rest for 10 minutes before slicing. Serve with a generous spoonful of apple-cranberry chutney on the side.
