French · Dinner
Baked Pork Belly with Apples
Pork belly chunks bake in a shallow dish with apple wedges, shallot, cider, thyme and a touch of butter until the fat renders golden and the fruit caramelises. Apple cider vinegar cuts the richness. Served with the pan juices spooned over, alongside crusty bread or mash.
$6
15 minsPrep
65 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
702Calories
22.9gProtein
60.3gFat
19.4gCarbs
13.9gSugar
3.1gFiber
706mgSodium
170mgChol
24.1gSat Fat
480mgPotassium
35mgCalcium
1.4mgIron
0.7mcgVitamin B12
6.5mgVitamin C
low-carb
herb-salt
hidden-gems
Instructions
1
Prep
Preheat the oven to 425F (220C). Pat the pork belly dry with paper towel and score the skin in a crosshatch pattern with a sharp knife.
2
Sear
Heat an oven-safe baking dish over medium-high heat. Add pork belly skin-side down and sear 6–8 minutes until the skin blisters and turns golden.
3
Build
Turn pork belly fat-side up. Cut the apple into 6 wedges and thinly slice the shallot. Arrange apples and shallot around pork, scatter thyme over, season with salt and pepper.
4
Roast
Pour apple cider and vinegar around the pork, dot with butter, and roast uncovered at 425F (220C) for 45–50 minutes until skin is deeply crackled and apples are soft and caramelised.
5
Rest
Remove the dish from the oven and let the pork rest in the dish for 10 minutes so juices settle back into the meat.
6
Plate
Transfer the pork and apples to a plate, spoon the pan juices over, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g pork belly, skin scored
- 22 apple, cored
- 22 small shallot
- 1/2 cup120ml apple cider
- 2 tsp2 tsp apple cider vinegar
- 2 tsp2 tsp butter
- 4 sprigs4 sprigs fresh thyme
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
