Pork Belly Recipe
Crispy pork belly served with apple chutney.
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Ingredients
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Pork Belly
Apple Chutney
Method
Pork Belly
- 1
Prep the Pork
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crisscross pattern, making sure not to cut into the meat. Rub the pork belly with salt, black pepper, garlic powder, onion powder, and olive oil, ensuring the seasonings get into the scored areas.
- 2
Bake the Pork Belly
Place the pork belly in a roasting pan, skin-side up. Pour the water into the bottom of the pan. Cover the pan with aluminum foil and bake in the preheated oven for 2 hours.
- 3
Crisp the Skin
After 2 hours, remove the foil and increase the oven temperature to 425°F (220°C). Bake the pork belly for an additional 30-40 minutes, or until the skin is crispy and golden brown. Remove from the oven and let it rest for 10 minutes before slicing.
Apple Chutney
- 4
Cook the Chutney
In a large saucepan over medium heat, combine the diced apples, chopped onion, brown sugar, apple cider vinegar, grated ginger, cinnamon, and salt. Stir well and bring to a simmer.
- 5
Simmer
Reduce the heat to low and let the mixture simmer for about 30 minutes, stirring occasionally, until the apples are soft and the mixture thickens.
- 6
Cool and Serve
Remove the chutney from heat and let it cool. Serve the warm pork belly slices with apple chutney on the side.