Pork Belly Recipe
Slow cooked pork belly with apple chutney
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
- 1
Prepare the Pork Belly
Preheat your oven to 150°C (300°F). Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat.
- 2
Season the Pork
Rub the pork belly all over with salt, black pepper, and smoked paprika. Insert slivers of garlic into the scores of the skin for added flavor.
- 3
Cook the Pork
Place the pork belly in a roasting pan and add chopped onion and chicken broth around it. Cover with foil and roast for 3 hours.
- 4
Finish Cooking
Remove the foil and increase the oven temperature to 220°C (425°F). Roast for an additional 30-45 minutes until the skin is crispy.
Apple Chutney
- 5
Prepare the Ingredients
Peel, core, and chop the apples and onion. Grate the fresh ginger.
- 6
Cook the Chutney
In a saucepan over medium heat, combine apples, onion, brown sugar, cider vinegar, ginger, cinnamon, and salt. Stir to combine.
- 7
Simmer
Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes, stirring occasionally, until the apples are soft and the mixture thickens.
- 8
Cool and Store
Remove from heat and let the chutney cool before transferring it to a jar. It can be stored in the refrigerator for up to 2 weeks.