This Pork Belly with Apple Puree recipe started as a way to marry two contrasting worlds—rich, crispy pork and the bright, tart sweetness of apples—into one satisfying plate. There’s something about the way the crackling skin gives way under your fork, paired with the smooth, slightly tangy puree, that feels like a little celebration in each bite.
I first made this for a cozy weekend dinner when I was craving depth but also wanted a touch of freshness. The process of rendering out the fat until the pork skin bubbles and crisps up, then balancing it with the vibrant apple mash, feels like a mini ritual. It’s honest cooking, simple ingredients, but the result is surprisingly elegant and comforting.
Focusing on the balance between rich, crispy pork belly and the bright, slightly tart apple puree, this recipe explores how contrasting textures and flavors can elevate a simple comfort dish into a nuanced, almost meditative eating experience.
A Feast of Texture and Brightness
- Cooking pork belly feels like a small act of rebellion—crisping that skin to perfection is oddly satisfying.
- That first bite, with the crackly top and tangy apple, always surprises me how well these flavors play together.
- Nostalgically, this dish reminds me of family Sunday dinners, where simple ingredients became a feast.
- Finding the right balance between crispy fat and tender meat took me a few tries, but now it’s my go-to comfort.
A Feast of Texture and Brightness
- This dish came together one chilly evening when I was craving the comfort of crispy pork and the sharp brightness of apples, but I wanted to make it feel special—something more than just dinner. I started thinking about how the textures could contrast and complement each other, and that’s when the idea hit me: crispy pork belly with a vibrant apple puree. It’s honest, straightforward cooking, but each bite feels like a little celebration.
- I remember the first time I perfected that crackling skin—patience, a hot oven, and a good pinch of salt. Watching the fat render out and the skin bubble up was oddly hypnotic. Pairing it with the puree, brightened with a squeeze of lemon, feels like a balancing act that keeps me coming back. It’s the kind of dish that makes simple ingredients feel like a small triumph, even on busy weeknights.
- heading: ‘A Feast of Texture and Brightness’
Historical and Cultural Tidbits
- Pork belly has been a prized cut in Chinese cuisine for centuries, often slow-cooked or roasted to achieve crispy perfection.
- Apple and pork pairing is a classic in many European countries, especially in France and Germany, where tart apples cut through rich meats.
- The technique of rendering fat from pork belly dates back to traditional confit methods, ensuring crispy skin and tender meat.
- In medieval Europe, pork belly was a common celebratory dish, often served during harvest festivals with sweet fruit accompaniments.
Key Ingredients and Tips
- Pork belly: I love how the fat renders out and crisps the skin; you want that crackling sound with a golden hue. Swap with skinless pork shoulder if you prefer leaner, but you’ll lose that satisfying crunch.
- Apple variety: I gravitate towards tart Granny Smiths for their brightness that cuts through the pork’s richness. For a sweeter twist, try Fuji or Honeycrisp, but watch for less tartness which might mellow the overall flavor.
- Salt: I use coarse sea salt to draw out moisture and help crisp the skin—skip it, and the skin won’t crackle properly. Regular table salt works in a pinch but won’t give the same texture.
- Sugar: Just a pinch of sugar in the seasoning helps caramelize the skin beautifully—omit if you want a more straightforward, savory crust. It’s subtle but makes a difference in that deep, toasty flavor.
- Herbs & spices: A bay leaf or sprig of thyme tucked under the pork adds aroma—skip if you prefer pure pork flavor. I sometimes toss in a few peppercorns for a mild spice kick.
- Apple puree: I prefer making it fresh with peeled, cored apples and a squeeze of lemon for brightness—store-bought works too, but fresh is more vibrant and juicy. Adjust sweetness with honey if needed, but keep it sharp.
- Oil: I use a neutral oil like vegetable or canola for roasting—skip if you want a leaner dish, but the oil helps with even crisping and keeps the pork moist during roasting.
Spotlight on Key Ingredients
Pork belly:
- I love how the fat renders out and crisps the skin; you want that crackling sound with a golden hue. Swap with skinless pork shoulder if you prefer leaner, but you’ll lose that satisfying crunch.
- Apple variety: I gravitate towards tart Granny Smiths for their brightness that cuts through the pork’s richness. For a sweeter twist, try Fuji or Honeycrisp, but watch for less tartness which might mellow the overall flavor.
- Salt: I use coarse sea salt to draw out moisture and help crisp the skin—skip it, and the skin won’t crackle properly. Regular table salt works in a pinch but won’t give the same texture.
Apple:
- Apple puree: I prefer making it fresh with peeled, cored apples and a squeeze of lemon for brightness—store-bought works too, but fresh is more vibrant and juicy. Adjust sweetness with honey if needed, but keep it sharp.
- Herbs & spices: A bay leaf or sprig of thyme tucked under the pork adds aroma—skip if you prefer pure pork flavor. I sometimes toss in a few peppercorns for a mild spice kick.
- Oil: I use a neutral oil like vegetable or canola for roasting—skip if you want a leaner dish, but the oil helps with even crisping and keeps the pork moist during roasting.
Notes for ingredient swaps
- Pork Belly: I love the rich, fatty layers that crisp up beautifully; for a leaner option, try pork shoulder, but expect less crackle.
- Apples: Tart varieties like Granny Smith give a bright, tangy contrast; sweeter apples like Fuji or Gala can be used for a milder, syrupy puree.
- Salt: Coarse sea salt helps crisp the skin and draws moisture out; fine table salt works but may not give the same texture.
- Sugar: A small amount of sugar enhances caramelization and deepens the flavor; skip it if you prefer a purely savory profile.
- Oil: Neutral oils like vegetable or canola help with even roasting; omit if you want to keep it lean, but the skin may not crisp as well.
- Herbs: Fresh thyme or rosemary adds aroma; if unavailable, a bay leaf tucked under the pork adds subtle fragrance.
Equipment & Tools
- Oven: For roasting and crisping the pork skin.
- Wire rack: Elevates pork for even heat and fat drainage.
- Baking sheet: Catches drips and makes cleanup easier.
- Sharp knife: Scores the pork skin safely and cleanly.
- Blender or immersion blender: Purees the cooked apples smoothly.
- Saucepan: Cook the apple mixture.
Step-by-step Guide to Pork Belly with Apple Puree
- Preheat your oven to 220°C (430°F). Pat the pork belly dry thoroughly with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. Rub generously with coarse sea salt, making sure it gets into the cuts. Let sit at room temperature for 30 minutes to help dry out the skin for crisping.
- While the pork rests, prepare the apple puree. Peel, core, and chop 3-4 tart apples like Granny Smith. Place in a small saucepan with a splash of water, a squeeze of lemon juice, and a teaspoon of sugar if desired. Cook over medium heat for about 15 minutes until apples are soft and mashable. Blend until smooth and set aside.
- Place the pork belly on a wire rack set over a baking sheet. Roast in the hot oven for 30 minutes to start rendering the fat and crisping the skin. After 30 minutes, lower the temperature to 180°C (350°F). Continue roasting for another 1 to 1.5 hours, basting occasionally with rendered fat, until the skin is bubbling and golden, and the meat is tender. Turn the oven to broil for the last 5 minutes if needed to enhance crackling—watch closely to prevent burning.
- Check the pork: The skin should be crackly and deep golden; the meat should be tender but not falling apart. If the skin isn’t crisping, increase oven heat slightly or broil briefly, but keep an eye on it. If the meat feels tough, give it more time in the oven.
- Remove from oven and let rest uncovered for at least 10 minutes. This helps juices redistribute and keeps the skin crisp. Meanwhile, reheat the apple puree gently if needed.
- Slice the pork belly into portions, making sure each piece has a bit of crackling skin. Plate with a generous spoonful of apple puree on the side. Finish with a sprinkle of flaky sea salt or fresh herbs if desired.
Let the pork rest uncovered for at least 10 minutes to keep the skin crisp. Slice and serve with a generous spoonful of fresh apple puree. Finish with a sprinkle of flaky salt or fresh herbs for added brightness.
How to Know It’s Done
- Crackling skin is deep golden and bubbling.
- Pork meat registers around 70°C (160°F) internally.
- Apple puree is vibrant, smooth, and bright with lemon.
Crispy Pork Belly with Apple Puree
Ingredients
Equipment
Method
- Preheat your oven to 220°C (430°F). Pat the pork belly dry with paper towels, then carefully score the skin in a deep crosshatch pattern without cutting into the meat. Rub the coarse sea salt generously into the skin, pushing it into the cuts, and let it sit at room temperature for about 30 minutes to help dry out the skin for crisping.
- While the pork rests, prepare the apple puree. Peel, core, and chop the apples into chunks. Place them in a saucepan with a splash of water, a squeeze of lemon juice, and the teaspoon of sugar if using. Cook over medium heat, stirring occasionally, until the apples are soft and starting to break down, about 15 minutes.
- Once the apples are soft, remove them from heat and blend until smooth using a blender or immersion blender. Stir in a little lemon juice for brightness, then set aside.
- Place a wire rack on a baking sheet and set the pork belly on top. Drizzle the meat side with the neutral oil to keep it moist. Roast in the hot oven for 30 minutes to start rendering fat and bubbling the skin.
- Lower the oven temperature to 180°C (350°F). Continue roasting the pork for 1 to 1.5 hours, basting occasionally with rendered fat. If you have herbs like thyme or a bay leaf, tuck them under the pork for aroma. Keep an eye on the skin; if it isn’t bubbling and crisping, increase the heat slightly or broil for the last 5 minutes, watching carefully.
- Once the skin is deep golden and bubbling, remove the pork from the oven and let it rest uncovered for at least 10 minutes. This helps the juices settle and keeps the skin crisp.
- While the pork rests, reheat the apple puree if needed. Slice the pork belly into portions, ensuring each piece has some crackling skin intact. Plate the slices and spoon the bright, smooth apple puree on the side.
- Finish with a sprinkle of flaky sea salt or fresh herbs if desired, then serve immediately for the ultimate crispy, tender, and tangy contrast.
Pro tips for crispy pork skin
- Bolded: Use a hot oven from the start to encourage bubbling and crackling on the skin.
- Bolded: Score the skin deeply but carefully; this helps the salt penetrate and the fat render evenly.
- Bolded: Pat the pork dry thoroughly with paper towels before salting for maximum crispness.
- Bolded: Baste the pork with rendered fat during roasting; it keeps the meat moist and enhances flavor.
- Bolded: Finish with a brief broil if the skin isn’t crackling; watch closely to prevent burning.
- Bolded: Rest the pork uncovered for at least 10 minutes; this prevents soggy skin and keeps juices in.
Common mistakes and how to fix them
- FORGOT to dry the pork skin thoroughly before salting; always pat dry for crispness.
- DUMPED the oven temperature too early; maintain high heat at start for crackling.
- OVER-TORCHED the pork; keep a close eye during broil to prevent burning.
- FAILED to score the skin properly; score deeply but avoid cutting into the meat.
Fast fixes for common pork woes
- When skin isn’t crackling, splash a little vinegar on the surface before roasting.
- If pork skin is soggy, patch with a light sprinkle of salt and increase oven heat for crackle.
- Dumped the apple puree too thick? Thin it with a splash of warm water or lemon juice for brightness.
- Over-torched the pork? Shield with foil and lower oven temp to save the meat without burning the skin.
- When in doubt, rescue dull pork by giving it a quick broil—just watch for that crackle shimmer.
Prep, store, and reheat tips
- You can prep the apple puree a day ahead; store in an airtight container in the fridge for up to 2 days. Reheat gently until warm, and watch the brightness come back with a quick stir.
- Roasting the pork belly can be done a few hours in advance. Let it cool slightly, then store uncovered in the fridge to keep the skin crisp. Reheat in a hot oven (180°C/350°F) for 10-15 minutes until warmed through and the crackle is revived.
- Crispy pork skin is best served fresh, but if needed, re-crisp in a hot oven or under a broiler for a few minutes—listen for that crackle and watch carefully to avoid burning.
- Store leftover pork in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or in a skillet. The skin may soften, so crisp it up again in a hot oven for a few minutes before serving.
- For longer storage, freeze cooked pork in portions wrapped tightly. Thaw overnight in the fridge and reheat as above. The texture may soften slightly but still delicious with a quick crisp in the oven.
Top questions about Pork Belly with Apple Puree
1. Can I use pork shoulder instead?
Yes, using skinless pork shoulder will give you tender meat but won’t have that satisfying crackle. For crispy skin, pork belly is best.
2. Can I omit the skin?
Absolutely. Just keep in mind that without the skin, you’ll miss that crispy texture. Adjust your expectations for a tender, juicy roast.
3. How do I get crispy skin?
If your skin isn’t crackling, increase the oven temperature slightly or broil for a few minutes, watching carefully to prevent burning.
4. Can I prepare the apple puree in advance?
Make the apple puree ahead of time. Store it in the fridge for up to 2 days. Reheat gently and stir before serving.
5. How far in advance can I roast the pork?
Roast the pork belly a few hours before serving. Let it cool slightly, then reheat at 180°C (350°F) to revive crispness.
6. What type of apples should I use?
Use tart apples like Granny Smith for brightness. For a sweeter puree, try Fuji or Honeycrisp, but expect less tartness.
7. How important is drying the pork skin?
Always pat the pork dry before salting. This helps the skin crisp up and crackle better during roasting.
8. My pork skin isn’t crackling, what now?
If the skin isn’t bubbling or crackling, score it more deeply and increase oven heat or broil briefly at the end.
9. Can I substitute pork belly?
For a leaner dish, use pork shoulder, but expect less crispy skin. For rich flavor, stick with pork belly.
10. How long should I rest the pork?
Let the cooked pork rest uncovered for at least 10 minutes. This keeps the skin crisp and juices evenly distributed.
Cooking this pork belly with apple puree feels like a small act of rebellion against the rush of modern life. The crackling skin and bright, tart mash remind me why I fell in love with honest, straightforward ingredients. It’s a dish that celebrates patience and simple pleasures, perfect for slowing down and savoring each bite.
In the end, it’s about those moments when the crispy crackle meets the juicy, tender pork, and the apple’s zing cuts through the richness. No matter how many times I make it, that balance keeps surprising me. It’s a reminder that sometimes, the simplest combinations are the most satisfying.
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
