Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Apple Chutney
Method
Pork Belly 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. Pat the pork belly dry with paper towels.
- 2
Season the Pork Belly
Rub the pork belly all over with salt and black pepper, ensuring to get it into the scored skin. Place garlic cloves and fresh thyme on top of the pork belly.
- 3
Roast the Pork Belly
Heat olive oil in a large, oven-proof skillet over medium-high heat. Sear the pork belly skin-side down for about 5-7 minutes until golden brown. Flip the pork belly and transfer the skillet to the preheated oven. Roast for 2-2.5 hours, or until the meat is tender and the skin is crispy.
- 4
Rest the Pork Belly
Remove the pork belly from the oven and let it rest for 15-20 minutes before slicing.
Apple Chutney Preparation
- 5
Combine Ingredients
In a medium saucepan, combine the diced apples, chopped onion, brown sugar, apple cider vinegar, grated ginger, cinnamon, and salt.
- 6
Cook the Chutney
Bring the mixture to a boil over medium heat. Reduce heat to low and let it simmer uncovered for about 30-40 minutes, stirring occasionally, until the apples are soft and the chutney thickens.
- 7
Cool and Serve
Allow the chutney to cool before serving alongside the sliced pork belly.
