Name: Roasted Pork Belly with Apples: A Cozy Autumn Delight
Prep time: 15 min
Cook time: 150 min
Total time: 175 min
Ingredients: 1 kg Pork Belly (Ensure the skin is intact for crispy crackling.); 2 tbsp Kosher Salt (Essential for flavor.); 1 tbsp Fennel Seeds (Can substitute with caraway seeds.); 2 tbsp Olive Oil (Used for roasting.); 1 large Onion (Sliced, any onion variety works beautifully.); 3 cloves Garlic (Peeled, can be omitted.); 3-4 sprigs Fresh Sage (Thyme can be used if sage isn't available.); 1 cup Apple Juice (Cider is a fine alternative.); 1 cup Chicken Broth (Add extra if needed.); 3 tbsp Flour (Cornstarch serves as a gluten-free alternative.); Pepper (Adjust to taste.); 4 Gala Apples (Substitute with firm, sweet varieties like Fuji or Honeycrisp.)

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As the leaves turn golden and the air takes on a crisp chill, there’s nothing quite like the warmth of a slow-cooked meal to bring the family together. Imagine stepping into your kitchen and being greeted by the irresistible aroma of roasted pork belly, crackling to perfection and mingling with the sweet scent of gala apples. This dish isn’t just food; it’s the kind of heartwarming, comforting feast that makes every gathering feel special.

What I adore about this roasted pork belly is its beautiful contrast of textures—the tender meat beneath a layer of gloriously crispy skin. With hints of fragrant sage and a rich gravy to tie it all together, it perfectly captures the essence of autumn. Whether it’s a cozy family dinner or a festive celebration with friends, this dish promises to be the unforgettable centerpiece. Let’s roll up our sleeves and dive into creating a masterpiece that will have everyone asking for seconds!

Why You’ll Love This Roasted Pork Belly

Comforting Flavors: The rich, savory taste of roasted pork belly paired with sweet gala apples creates a symphony of flavors that warms the heart.

Impressive Presentation: Serve it as a stunning centerpiece at gatherings, and watch as guests are drawn in by its gorgeous golden skin and mouthwatering aroma.

Effortless Preparation: With just a few simple steps, you can create this showstopper dish without needing advanced culinary skills.

Perfect for Any Occasion: From holiday feasts to casual family dinners, this recipe brings everyone together around the table, fostering connection and celebration.

Make-Ahead Ease: Prepare in advance for busy days—just marinate overnight, so you can enjoy the fruits of your labor with minimal last-minute fuss!

Roasted Pork Belly Ingredients

For the Pork Belly

Pork Belly – This is the star of the dish; ensure the skin is intact for that delightful crackling.
Kosher Salt – Essential for flavor; helps achieve the perfect crispy skin.
Fennel Seeds – These add warmth and a hint of sweetness; caraway seeds are a great substitute.
Olive Oil – Used for roasting; contributes to the dish’s rich flavor.

For the Vegetables

Onion (1 large, sliced) – Adds depth and sweetness; any onion variety will work beautifully.
Garlic Cloves (3, peeled) – Enhances the overall flavor, but can be omitted if desired.
Fresh Sage (3-4 sprigs) – Imparts a robust herbal note; thyme can be used if sage isn’t available.

For the Gravy

Apple Juice (1 cup) – This gives a subtle sweetness to the gravy; cider is a fine alternative.
Chicken Broth (1 cup + extra if needed) – Adds moisture and flavor; vegetable broth is perfect for a vegetarian option.
Flour (3 tbsp) – Used for thickening the gravy, with cornstarch as a gluten-free alternative.
Pepper – Adjust to taste for a bit of spice.

For the Apples

Gala Apples (4) – The ideal choice for roasting; substitute with firm, sweet varieties like Fuji or Honeycrisp for different nuances.

How to Make Roasted Pork Belly with Apples

Prep the Pork: Pat the pork belly dry thoroughly, then generously season it with kosher salt and fennel seeds. Place it uncovered in the refrigerator overnight to help the skin dry out for crispy crackling.
Preheat & Prepare Pan: Preheat your oven to 450°F (230°C). Meanwhile, prepare a roasting pan with a drizzle of olive oil, layering in the sliced onion, garlic cloves, and fresh sage to create a flavorful base.
Score & Season: Carefully score the pork belly skin in a crosshatch pattern without cutting into the meat. Place it skin-side up in the prepared pan, drizzle with olive oil, and sprinkle a bit more kosher salt over the skin for added flavor.
Roasting Phase 1: Roast the pork belly in the preheated oven at 450°F for 30 minutes. Then, reduce the temperature to 325°F (160°C), add the apple juice and chicken broth, and continue roasting for 2 to 2.5 hours or until the meat is tender.
Add Apples: About 1.5 hours into roasting, add the quartered gala apples to the pan, allowing them to caramelize and cook alongside the pork, enriching both the dish and the gravy.
Crisp the Skin: After roasting, increase the oven temperature back to 450°F for another 20 minutes to crisp up the skin. For an extra touch, broil for an additional 3-5 minutes watching closely to avoid burning.
Make the Gravy: Once the pork is done, pour off excess fat from the pan juices. In a separate pan, make a roux with the reserved fat, gradually adding in the pan juices while whisking constantly to achieve a smooth, thick gravy, seasoning to taste.
Carving & Serving: Let the pork belly rest for a few minutes, then carve between the scored sections. Serve it alongside the roasted apple halves and your rich gravy for a delightful feast.

Optional: Garnish with fresh sage leaves on top for a pop of color.
Exact quantities are listed in the recipe card below.

Roasted Pork Belly Variations

Customize your roasted pork belly to suit your tastes and dietary preferences with these delightful twists and substitutions.

Herb Swap: Replace sage with rosemary for a different herbal flavor that complements the richness of the pork beautifully.
Cider Upgrade: Instead of apple juice, use apple cider for added depth and sweetness in the gravy.
Pork Alternative: Try using pork shoulder instead of belly for a leaner cut, keeping an eye on cooking times for tenderness.
Sweetness Boost: Incorporate a tablespoon of brown sugar into the apple juice before roasting to enhance the caramelization of the apples.
Vegetable Medley: Add root vegetables like carrots or parsnips to the roasting pan for an added layer of flavor and a colorful presentation.
Spice it Up: For a kick, sprinkle some red pepper flakes over the skin before roasting to give it a spicy crunch that contrasts beautifully with the sweetness of the apples.
Gluten-Free Gravy: Swap flour for cornstarch to make the gravy gluten-free without sacrificing thickness or flavor.
Slow Cooker Mode: If you prefer a hassle-free option, cook the pork belly in a slow cooker set on low for 8 hours to achieve tender meat and deep flavors.

Make Ahead Options

These Roasted Pork Belly with Apples are perfect for busy home cooks looking to save time during the week or for special occasions! You can prepare the pork belly by seasoning it with kosher salt and fennel seeds up to 24 hours in advance and refrigerate it uncovered to ensure crispy skin. Additionally, you can slice the onions and quarter the gala apples up to 3 days ahead; just store them in airtight containers in the refrigerator. When you’re ready to cook, simply follow the roasting instructions, adding the precut apples to the pan midway through cooking for delicious flavors that are just as delightful as if you made everything on the same day!

Expert Tips for Roasted Pork Belly

Drying is Key: Pat the pork belly dry and refrigerate uncovered overnight. This step is essential for achieving the crispy crackling you desire in your roasted pork belly.
Watch the Broil: Stay vigilant while broiling the pork belly skin; it can go from perfect to burnt in seconds, so don’t leave it unattended.
Use a Meat Thermometer: Check the pork belly’s internal temperature after roasting; it should reach at least 190°F for optimal tenderness.
Gravy Smoothness: When making gravy, whisk the pan juices gradually into the roux to prevent lumps. A smooth gravy elevates your roasted pork belly dish!
Season Generously: Don’t skimp on the kosher salt, especially on the skin. It helps with the flavor and contributes to that irresistible crunch.
Proper Carving: Allow the roasted pork belly to rest before carving. This helps keep the juices intact, ensuring each slice is moist and delightful.

What to Serve with Roasted Pork Belly with Apples?

As you savor the rich flavors and textures of this mouthwatering dish, consider pairing it with delightful sides that enhance the experience.

Creamy Mashed Potatoes: The smooth, buttery texture of creamy mashed potatoes perfectly complements the crispy pork belly, soaking up the rich gravy beautifully.
Roasted Brussels Sprouts: With a slight char and nutty flavor, these sprouts add a crunchy contrast and vibrant color to your autumn feast. Their bitterness balances the sweetness of the apples.
Honey-Glazed Carrots: Sweet and tender, glazed carrots offer a delightful pop of color and a hint of sweetness that pairs wonderfully with the savory pork.
Apple Salad: A fresh apple salad with mixed greens and a light vinaigrette introduces crispness and zing, brightening up the meal and keeping the flavors refreshing.
Savory Stuffing: Who wouldn’t want a warm, herb-infused stuffing alongside their roasted pork? Its comforting flavors enhance the gathering and make every bite feel like a hug.
Mulled Wine: A glass of warm, spiced mulled wine brings aromatic warmth and festivity to the table, perfectly matching the cozy vibes of roasted pork belly.
Pumpkin Pie: End your meal on a sweet note with pumpkin pie. Its warm spices and creamy filling create a beautiful contrast to the savory pork dish, leaving everyone satisfied.

How to Store and Freeze Roasted Pork Belly

Fridge: Store leftover roasted pork belly in an airtight container for up to 3 days to maintain freshness and flavor.

Freezer: For longer storage, wrap the pork belly tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. This way, you preserve the rich taste and texture.

Reheating: To reheat, thaw in the refrigerator overnight, then warm in the oven at 350°F (175°C) until heated through, ensuring the skin stays crispy.

Roasted Pork Belly with Apples Recipe FAQs

How do I select the perfect pork belly?
Absolutely! When choosing pork belly, look for a piece that has even layers of fat and meat. The skin should be intact and unblemished. I recommend choosing a pork belly with a good amount of fat on top, as it will render down during cooking and contribute to that crispy texture everyone loves.

What is the best way to store leftover pork belly?
Store leftover roasted pork belly in an airtight container in the fridge for up to 3 days. Make sure it’s cooled to room temperature before sealing the container. This way, you can enjoy those fabulous flavors again!

Can I freeze roasted pork belly?
Yes, you can! To freeze, wrap the pork belly tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight, then reheat gently to keep that delicious crisp skin intact.

How can I troubleshoot if the skin isn’t crispy?
Very! If your pork belly skin hasn’t crisped up, it may be due to excess moisture. To fix this, make sure you pat the skin dry thoroughly before seasoning. During roasting, if it still doesn’t crisp, try broiling it for a few extra minutes—just keep a close eye on it to prevent burning!

Are there any dietary considerations for giving pork belly to pets?
Generally, it’s best to avoid giving pork products to pets. While a small piece of cooked pork may be safe for dogs, the high fat content in pork belly can lead to digestive issues, so I recommend sharing only plain, cooked, and trimmed pieces without seasoning.

Can I make this recipe gluten-free?
Absolutely! For a gluten-free version of the gravy, replace the flour with cornstarch. Simply mix 1 tablespoon of cornstarch with equal parts cold water to create a slurry, and add it gradually to the pan juices while whisking to thicken. Enjoy your delicious Roasted Pork Belly with apples without any gluten worries!