Slow – Cooked Pork Belly Recipe

Prepare pork

Pat the pork belly skin dry with paper towels. Using a very sharp knife, score the skin in a crosshatch pattern, cutting through the skin and fat but not into the meat (about 5 mm apart). Rub the skin with 1 tablespoon of olive oil and then massage 1 tablespoon of sea salt into the scored skin, working the salt into the grooves. Season the meat side with salt (about 1 tsp) and black pepper.

Slow-cook

Preheat oven to 150°C (300°F). Place the pork belly, skin-side up, on a wire rack set in a roasting tray. Pour 300 ml vegetable stock around (not over) the pork to come about 1–1.5 cm up the sides of the rack to keep the meat moist. Cover the tray tightly with foil. Roast in the preheated oven for 3 hours, or until the meat is very tender and the fat has rendered. Every hour check the stock; add a little more if it has evaporated completely.

Crisp the skin

Increase oven temperature to 240°C (460°F) or set to grill/broil. Remove the foil and brush the skin with remaining 1 tablespoon olive oil and sprinkle remaining 1 tablespoon sea salt evenly over the skin. Return the pork to the oven on the top shelf and roast for 15–25 minutes until the skin puffs and becomes crisp and deeply golden. Watch carefully to avoid burning. If the skin is not puffing, finish briefly under a very hot grill for 2–4 minutes.

Rest and slice

Remove pork from oven and let rest for 15 minutes. This helps the juices redistribute. Slice into portions just before serving, leaving the crackling intact on each piece.

Prepare apples

Preheat oven to 180°C (350°F). Core each apple with an apple corer or small knife, leaving the bottom intact so stuffing will sit inside (core to within about 5 mm of the base). If desired, peel a thin strip from the top of each apple to help them sit flat.

Make stuffing

In a skillet over medium heat, melt the butter with 1 tablespoon olive oil. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute until fragrant. Stir in the chopped sage and cook 30 seconds. Remove from heat and transfer to a mixing bowl. Add the soft breadcrumbs, rolled oats (if using), chopped dried apricots/raisins (if using), Dijon mustard, lemon zest, salt and black pepper. Pour in 60 ml stock and mix to a moist, cohesive stuffing. Adjust seasoning to taste.

Stuff apples

Spoon the stuffing into each cored apple, packing lightly but leaving a little room at the top for expansion. Place stuffed apples in a lightly buttered or oiled baking dish.

Bake apples

Mix the apple juice/cider with the honey/maple syrup (if using) and drizzle 1–2 tablespoons into the bottom of the baking dish to create steam and glaze. Cover the dish loosely with foil and bake at 180°C (350°F) for 25 minutes. Uncover and bake a further 10–15 minutes until the apples are tender and the tops of the stuffing are golden. Baste apples once with pan juices halfway through the uncovered bake if desired.

Combine and serve

Place slices of roasted pork belly on a warm plate. Spoon a baked apple alongside each portion. Drizzle a little of the pork roasting juices around the meat and apples for extra flavor. Garnish with fresh sage leaves. Serve immediately so crackling stays crisp.

Tip: If crackling softens from resting, reheat briefly under a very hot oven or grill for 1–2 minutes before serving to re-crisp the skin.