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.
