Crispy Pork Belly with Apple Sauce
“Pork belly crackling is one of the great joys in life. The key is scoring the skin very deeply, drying it overnight in the fridge uncovered, and using very high heat to start. Once you’ve made this, you’ll find excuses to make it constantly.”
What You’ll Need
- 1.5kg pork belly, skin on, skin scored deeply
- Flaky sea salt
- 1 tbsp fennel seeds, crushed
- Black pepper
- FOR APPLE SAUCE: 3 Bramley apples, peeled and diced, 2 tbsp butter, 1 tbsp sugar, 1 tbsp water
Let’s Cook — Step by Step
- Step 1 — The day before: score the skin deeply in close parallel lines — ideally through to the fat but not into the meat. The butcher will do this if you ask. Leave uncovered in the fridge overnight — this dries the skin dramatically and is the single most important factor for crackling.
- Step 2 — When ready to cook: rub the skin with a generous amount of flaky salt and crushed fennel seeds. Let sit at room temperature 30 minutes.
- Step 3 — Preheat oven to 230°C.
- Step 4 — Put the belly on a rack in a roasting tray. Roast at 230°C for 30 minutes — the skin should be blistering and cracking dramatically.
- Step 5 — Reduce to 160°C. Roast for a further 2 hours until the meat is completely tender.
- Step 6 — If any skin patches are still soft, put under a high grill for 5–8 minutes — watch it constantly.
- Step 7 — While the pork rests (important! 15 minutes), make apple sauce: cook all ingredients together over medium heat until apples soften into a sauce. Stir and adjust sweetness.
- Step 8 — Slice between the ribs. Serve with apple sauce and roasted vegetables.
Kitchen Tip: The overnight uncovered fridge drying is everything for crackling. This single step is what separates good from extraordinary.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
