Roast Belly of Pork With Apple Sauce

Pork Belly is a dish which many eat out but rarely cook at home … I am not sure why possibly perfecting the crisp crackling is daunting … these are the steps which I follow!


  • Thick Belly of PorkFresh thyme leaves
  • Salt and Pepper

Apple Sauce:

  • 2 large cooking apples
  • tbs of butter
  • tsp sugar (to taste)


  • Heat the oven to a high 220 degrees
  • Score the skin of the belly with your sharpest knife or blade
  • Generoulsy rub the skin with the thyme, seasoning  … making sure it reaches deep into all the cracks
  • Roast the pork for half and hour in the hot oven
  • Turn the oven down and cook for a further hour … this will depend on the thickness of the meat … but when the juices run clear and the crackling gold the meat is cooked
  • Peel and core the apples chop up small and add to a small pot with the butter and sugar … leave to melt until the apple has dissolved.
  • If you feel the crackling is not as crisp as you would like turn up the grill until crisp
  • Remove the crackling before carving the meat and brake it into bite size pieces
  • Serve with mash spuds and apple sauce

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