Roast pork belly with spicy apple sauce

Roast pork belly with spicy apple sauce

Cooking the pork slowly makes it extra tender, so it's well worth the wait.

By , 21 September 2015
Roast pork belly with spicy apple sauce
  • Ready in: 240 mins
  • Serves: 8
  • Price: 82p per serving
Nutritional Info
Each 100g serving contains
  • Fat 20
  • Sat Fat 7.3
  • Sugar 11.4
  • Salt 1
  • Cals 330
of your reference intake.
Typical energy values per 100g: 1382kJ/330kcal.
  • 900g pork belly joint
  • 1 tsp coarse sea salt
  • 2 large onions
  • 400g Bramley apples, peeled, cored and cut into small chunks
  • 1 red chilli, de-seeded and finely chopped
  • ½ lemon, zest and juice of
  • 40g sugar
  • 15g butter
  • Potatoes and vegetables, to serve
  • Pre-heat the oven to 150C/130C Fan/Gas 2. Unroll the pork joint. Pat the skin dry with a sheet of kitchen roll, then rub with the oil and salt.

  • Slice each onion into 3 chunks. Layer the onion pieces on the bottom of the roasting tin, then sit the pork on top. Pour enough boiling water into the tin to cover halfway up the onions. Bake, uncovered, for 3 hours. Check occasionally and top up the water if necessary.

  • Turn the oven up to 220C/200C Fan/Gas 7. Cook for another 25-30 minutes, keeping the water topped up, until the skin is really crisp. Leave to rest for 20 minutes.

  • Meanwhile, put the apples, chilli and lemon zest and juice in a pan. Cover and cook for 5 minutes, stirring occasionally, until the apple is soft. Add the sugar and butter. Cook on a low heat for another 5 minutes, stirring often, until pulpy. Serve with the pork.