Pork Belly Roast with Baked Apples
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 700g pork belly
  • 3 medium size cooking apples (roughly sliced, core thrown out, skins left on)
  • Handful of mixed fresh herbs (sage, thyme and rosemary - all roughly torn or chopped)
  • 1 tbsp honey
  • 2 cloves (crushed)
  • Juice and zest of half a lemon
  • 3 cloves garlic (peeled and crushed)
  • Black pepper/ salt
  • Olive oil
  1. Pre-heat the oven to 200C/180C fan/gas 6.
  2. Score the top of the pork belly skin with a sharp knife. You only need to do this 3 or 4 times. Place the meat into a roasting tin and pour over the lemon juice. Rub in the lemon zest, garlic, honey and cloves. Season with plenty of salt and pepper and then drizzle a good glug of olive oil over the top of the meat. Give the pork belly and good rub on both sides and place in the hot oven for 25 mins.
  3. Turn the oven down to 180C/ 160C fan/gas 4. Leave the meat in the oven for another 1 and half hours.
  4. After the 1 and half hours add the apples around the sides of the pork belly. Drizzle them with a little olive oil and also add half of the mixed fresh herbs to the roasting tin. Place some of them under the meat or in the juices to stop them from burning and crisping up. Put everything back in the oven for another 30 mins.
  5. After 30 mins turn the heat back up to 220C/ 200C fan/gas 7 to get that crackling all bubbling and fizzing again before serving. Keep in the oven for another 20/25 mins.
  6. Take the pork belly out of the oven and leave it in the roasting tin with all the other ingredients. Wrap some tin foil over the top and leave to rest for around 10/15 mins.
  7. Carve up the pork belly into slices or chunks and serve with bits of the soft apples. Add a spoonful of the delicious juices and herbs on top of each serving on it's place. I like to serve some roast potatoes and seasonal veg on the side.
Recipe by A Modern Rose at http://www.amodernrose.com/pork-belly-roast-with-baked-apples/