This recipe is all about balancing textures and flavors—crispy pork belly paired with a bright, tangy apple puree. The contrast feels almost like a culinary Yin and Yang, where richness meets freshness in every bite. It’s a dish that’s surprisingly simple but feels special, perfect for a weekend dinner or when you want a bit of indulgence with a fresh twist.

What draws me to this combo is how the crispy, fatty pork belly gets cut through by the lively acidity of the apples. It’s familiar comfort with a surprising splash of brightness that lifts the whole plate. Plus, the process of getting that crackling skin just right, while simmering down apples into a silky puree, makes the cooking feel almost meditative.

Focusing on the contrast between crispy pork belly and smooth, bright apple puree, highlighting how this pairing balances richness with freshness, akin to a culinary Yin and Yang.

Balancing Richness and Brightness

Cooking pork belly always feels like an act of patience—waiting for that crackling skin is a quiet victory.
There’s a nostalgic warmth in the scent of caramelized apples mingling with crispy pork fat, like autumn in a bowl.
Seeing the bright, vibrant puree come together after simmering down those apples makes me feel like a kitchen magician.
That first bite—crisp skin, tender pork, and a burst of tangy apple—reminds me why I keep coming back to this combo.
Sometimes, I forget how simple pleasures—crispy, juicy, bright—can turn a weekday dinner into something memorable.

The story behind this recipe

This dish harks back to a cozy memory of a rainy Sunday, when I stumbled upon a tiny French bistro that served pork belly with apple compote. The combination was unassuming but struck a chord—rich, crispy, with a splash of bright sweetness. I started experimenting, trying to capture that same balance at home, tweaking the apple puree until it was just right—silky, tangy, with a hint of lemon zest.
I love how this pairing tugs at different senses—crisp crackle, melt-in-your-mouth pork, and a burst of fresh apple that cuts through the richness. It’s a dish that feels both indulgent and bright, perfect for when I want something satisfying but not heavy. It’s become my go-to for cozy weekends, especially when I want to impress without fussing too much in the kitchen.
heading: The story behind this recipe

Historical & Cultural Tidbits

Pork belly has been a staple in Asian cuisines for centuries, prized for its rich flavor and textural contrast.
The pairing of pork and apples dates back to medieval Europe, where apples were used to cut through the pork’s fattiness in hearty stews.
In France, a similar dish called ‘Poitrine de porc aux pommes’ highlights the long-standing tradition of combining pork with fruit for balance.
Apple puree was historically used as a tenderizer and flavor enhancer in European meat dishes, dating back to the 16th century.
The crackling pork skin technique originated in Chinese cuisine, where crispy skin is considered a sign of a well-cooked roast.

Key Ingredients Breakdown

Pork belly: I love the contrast of crispy skin and juicy fat—make sure to score the skin well to help render the fat and get that crackling. You can swap with pork shoulder if you prefer leaner, but you’ll miss that melt-in-your-mouth texture.
Apples: I use tart cooking apples like Granny Smith—they break down into silky puree with a bright, tangy punch. For a sweeter note, mix in a touch of honey or use Fuji apples instead.
Salt: I prefer sea salt for its clean flavor and crunch, but table salt works fine if you need a quick season. Just be mindful of the amount—pork belly can handle a good salting.
Oil: I go for neutral oil like vegetable or canola for crisping the skin. If you want more flavor, a splash of duck fat adds richness and a subtle gamey note.
Lemon zest: I add a hint to brighten the apple puree, making it lively against the fatty pork. Skip it if you want a milder, sweeter puree—though I recommend trying it once.
Herbs & spices: I keep it simple with thyme or rosemary—just a sprig or two, added during cooking for aromatic depth. Feel free to experiment with cinnamon in the apple puree for a warm twist.
Vinegar (optional): A splash of apple cider vinegar in the puree adds sharpness that cuts through the richness. Skip if you prefer a milder, sweeter finish, but I find it balances beautifully.

Spotlight on key ingredients

Pork Belly:

I love its crispy skin and melt-in-your-mouth fat—score the skin well for crackling, and be patient with the slow rendering process.
Apple: Tart varieties like Granny Smith break down into a silky, tangy puree—brightens the dish and balances the richness of pork belly.

Lemon Zest:

Salt: Sea salt adds a clean crunch and helps develop crispy skin—don’t skimp on the seasoning, especially before roasting.
I add it for a lively, lemon-bright note that lifts the apple puree and cuts through the fattiness, brightening each bite.

Notes for ingredient swaps

Pork Belly: I prefer a good-quality, skin-on pork belly for maximum crackle. You can swap with pork shoulder, but you’ll lose the crispy skin and that melt-in-your-mouth fat layer.
Apples: Tart cooking apples like Granny Smith give the best brightness and silky texture. For a sweeter puree, try Fuji or Honeycrisp, but reduce added sugar.
Salt: Sea salt is my go-to for flavor and crunch, but regular table salt works if you need a quick seasoning—just use less to avoid over-salting.
Oil: Neutral oils like vegetable or canola won’t interfere with crispy skin. For extra flavor, a splash of duck fat can add richness and a smoky note.
Lemon Zest: Adds a lively brightness to the puree—skip it if you prefer a milder, sweeter apple flavor, but I find it really lifts the dish.
Herbs & Spices: Fresh thyme or rosemary are classic; they infuse lovely aroma during cooking. Cinnamon in the puree can add warmth—try it if you’re feeling adventurous.
Vinegar: A splash of apple cider vinegar in the puree enhances brightness and balances the richness. Skip if you prefer a milder, sweeter sauce, but I think it’s worth it.

Equipment & Tools

Sharp knife: Score the pork skin evenly to help render fat and achieve crackling.
Roasting tray: Cook the pork belly evenly in the oven.
Cast-iron skillet: Start the pork skin crisping on the stovetop.
Blender or immersion blender: Puree the cooked apples into a smooth, bright sauce.
Tongs: Handle hot pork or flip slices carefully.

Step-by-step guide to pork belly

Equipment: preheat oven to 180°C (350°F). Get a sharp knife for scoring the pork skin, a roasting tray, and a cast-iron skillet for crisping.
Score the pork belly skin in a crosshatch pattern—about 1 cm apart. Pat dry with paper towels; season generously with salt, pressing it into the cuts.
Heat the skillet over medium-high heat. Once hot, place the pork belly skin-side down. Sear for 5-7 minutes until skin starts to crackle and turns golden.
Transfer the pork to the roasting tray, skin-side up. Roast in the oven for 1.5 hours, basting occasionally with rendered fat. The skin should be crisp and the meat tender.
Meanwhile, peel and core the apples. Chop into chunks. In a saucepan, cook apples with a splash of water, a squeeze of lemon, and a pinch of salt over medium heat.
Simmer apples for about 20 minutes, mashing occasionally. When soft, blend until smooth. Adjust sweetness with honey or a pinch of sugar if desired.
Check the pork: the skin should be crackly, and the meat juicy. If skin isn’t crispy enough, broil for 2-3 minutes, watching closely to avoid burning.
Remove pork from oven. Rest for 10 minutes, tented loosely with foil. Slice into thick pieces, serve with apple puree spooned on the side.
Plate the pork, topping each piece with a dollop of warm apple puree. Finish with a sprinkle of fresh herbs if desired. Serve immediately.

Rest the sliced pork for 10 minutes, tented with foil. Serve with a generous spoon of warm apple puree. Finish with herbs if desired for aroma and color.

How to Know It’s Done

Crisp, golden crackling with bubbling fat.
Pork meat is tender and jiggles slightly when pressed.
Apple puree is silky, bright, and slightly thickened.

Crispy Pork Belly with Bright Apple Puree

This dish features tender pork belly with irresistibly crispy crackling paired with a silky, tangy apple puree. The cooking process involves slow roasting to render the fat and achieve crisp skin, while simmering apples into a vibrant, smooth sauce. The final presentation offers a delightful contrast of textures and flavors, with rich, juicy pork complemented by fresh, bright apple notes.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1

Servings: 4

Course: Main Course

Cuisine: French

Calories: 650

Ingredients Equipment Method

Ingredients

1.5 kg Pork belly preferably with skin intact
3 large Apples tart variety like Granny Smith
2 tsp Sea salt for seasoning and crisping
1 tbsp Vegetable oil for crisping skin
1 tsp Lemon zest for brightness in puree
1 sprig Thyme fresh
0.5 tsp Vinegar apple cider vinegar optional

Equipment

Sharp knife
Roasting tray
Cast iron skillet
Saucepan
Immersion blender

Method

Preheat your oven to 180°C (350°F). Use a sharp knife to score the pork belly’s skin in a crosshatch pattern, about 1 cm apart—this helps render the fat and creates that satisfying crackling.
Pat the pork belly dry with paper towels, then generously rub sea salt into the scored skin and all over the meat. Let it sit for a few minutes to help draw out moisture, which is key for crisp skin.
Heat a cast-iron skillet over medium-high heat until very hot. Place the pork belly skin-side down and sear for about 5-7 minutes, listening for a sizzle and watching for the skin to turn golden and start crackling.
Transfer the pork belly to a roasting tray, skin-side up. Rub a tablespoon of vegetable oil over the skin to help it crisp, then scatter a sprig of thyme on top for aromatic flavor.
Roast in the preheated oven for about 1.5 hours, basting occasionally with rendered fat. The skin should become deeply golden and crackly, and the meat tender and juicy—test with a fork.
Meanwhile, peel and core the apples, then chop them into chunks. Place the apples in a saucepan with a splash of water, a teaspoon of salt, and the zest of lemon.
Cook the apples over medium heat, stirring occasionally, until they soften and begin to break down—about 20 minutes. Mash them with a spoon or fork, then blend until smooth using an immersion blender or in a regular blender.
If desired, stir in a teaspoon of apple cider vinegar to add brightness, and adjust sweetness if needed with a touch of honey or sugar.
Once the pork is done, remove it from the oven and let it rest for about 10 minutes, tented loosely with foil. This helps keep the juices in and makes slicing easier.
Slice the pork belly into thick, juicy pieces, and serve with a generous dollop of the warm, bright apple puree. Finish with a sprinkle of fresh herbs if desired and enjoy the crispy, tender, and tangy contrast.

Pro tips for perfect pork belly

Bolded Mini-Head: Score the pork skin thoroughly to help render fat and create a crisp crackling. Use a sharp knife and patience.
Bolded Mini-Head: Keep the pork skin dry before roasting; moisture prevents crispness. Pat with paper towels and season generously with salt.
Bolded Mini-Head: Start the pork skin in a hot skillet until crackling begins—listen for that satisfying sizzle and golden color.
Bolded Mini-Head: Roast at moderate heat (180°C/350°F) to ensure tender meat and crispy skin; adjust broil time carefully to avoid burning.
Bolded Mini-Head: Puree apples until silky smooth—use an immersion blender for the easiest, fluffiest texture that coats the palate.
Bolded Mini-Head: Rest the pork for at least 10 minutes after roasting; this keeps juices in and makes carving easier and cleaner.
Bolded Mini-Head: Serve slices with a generous dollop of warm apple puree, and finish with a sprinkle of fresh herbs for aroma and color.

Common mistakes and how to fix them

FORGOT to score the pork skin? Score it immediately after drying for crispier crackling.
DUMPED in cold apples? Cook apples over medium heat to soften evenly and develop flavor.
OVER-TORCHED the pork? Broil for 2-3 minutes, watching closely to avoid burning the skin.
MISSED resting time? Rest pork for 10 minutes to keep juices in and ensure tenderness.

Quick fixes and pantry swaps

When skin isn’t crackling, splash with a little vinegar and broil for 2 minutes.
If apples are too thick, blend with a splash of water for a silkier puree.
DUMPED in too much salt? Rinse pork briefly and pat dry before roasting again.
Over-torched the pork skin? Shield with foil and finish in the oven to prevent burning.
Splash a few drops of lemon juice into apple puree if it tastes dull or too sweet.

Prep, store, and reheat tips

You can prepare the apple puree up to 2 days in advance; store in an airtight container in the fridge. It thickens slightly but can be reheated easily, bright and smooth with a quick stir.
Roast the pork belly a day ahead. Let it cool completely, then refrigerate uncovered to keep the skin crisp. Reheat in a hot oven (200°C/390°F) for about 10 minutes until crackling reappears and meat is warmed through.
Slice the rested pork just before serving to maintain its crispy crackling. Keep covered loosely with foil if not serving immediately, but avoid softening the skin.
The apple puree can be frozen for up to 1 month. Thaw overnight in the fridge, then gently reheat. Expect a slight change in texture, but the bright flavor remains intact.
Reheating leftovers: gently warm slices in a skillet over medium heat, skin side down first, until crisp again and the meat feels hot to the touch. Serve with fresh apple puree if desired, as flavors may deepen.

FAQs about Pork Belly with Apple Puree

1. How do I get crispy pork belly skin?

A good pork belly should have crispy skin and tender, juicy meat. Look for a piece with good marbling and skin that feels dry and firm. If the skin isn’t crackling, it might need more scoring or higher heat at the end.

2. Can I use different apples for the puree?

Use tart apples like Granny Smith for a bright, tangy puree that cuts through the richness. Sweeter apples like Fuji can work, but might make the dish less balanced.

3. How do I fix pork belly that’s undercooked or too crispy?

If your pork belly isn’t tender enough, cover it with foil and cook a bit longer at 180°C (350°F). For overly crispy skin that isn’t tender, lower the oven temperature and cook more slowly.

4. Can I make the apple puree ahead?

Yes, the apple puree can be made ahead, stored in the fridge for up to 2 days. Reheat gently on the stove, stirring to bring back its silky texture and bright flavor.

5. How should I store and reheat leftovers?

To prevent the skin from losing its crispness, keep the roasted pork uncovered in the fridge overnight. Reheat in a hot oven to restore crunch just before serving.

6. What if the skin doesn’t crackle?

If the pork skin isn’t crackling, splash it with a little vinegar then broil for a few minutes. Keep a close eye to avoid burning the skin.

7. How do I score pork belly properly?

Use a sharp knife to score the skin deeply but carefully—about 1 cm apart. This helps render fat and creates that satisfying crackle.

8. Can I add other flavors or herbs?

For extra flavor, add herbs like thyme or rosemary during roasting. A splash of apple cider vinegar in the puree adds brightness and balances the richness.

9. How do I make a smooth apple puree?

When making the puree, cook apples over medium heat until soft and mash or blend until smooth. Adjust sweetness with honey if needed, and add lemon zest for brightness.

10. Why rest the pork before slicing?

Always rest the cooked pork belly for at least 10 minutes before slicing. This keeps juices in and makes carving easier, resulting in juicier slices.

This dish is more than just a meal; it’s a reminder of how contrasting textures and flavors can come together to create something memorable. The crispy pork belly paired with the bright, silky apple puree feels like a thoughtful, satisfying experience in every bite.

Cooking this reminds me that sometimes, simplicity—when executed with care—can bring the most comfort. It’s a dish that celebrates the joy of balancing richness with freshness, perfect for when you want to indulge without feeling weighed down.

Pork Belly With Apple Puree Recipe