This recipe is perfect for those occasions when you have friends or family coming over and want to serve a delicious and impressive meal…that won’t require hours of slaving away in the kitchen! This tender, crisp pork belly, served with sweet apple sauce, buttery new potatoes and freshly dressed salad leaves, ticks all the boxes. Family friendly and extremely easy to pull together, it’s the ideal dinner dish.

Ingredients (serves 4):

800g pork belly

6 apples

750g baby new potatoes

1 lemon

1 clove garlic

Bunch rosemary

Bunch thyme

6 Bay leaves

2 cups water (or white wine)

1 bag of salad leaves

4 tbsp olive oil

3 tbsp balsamic vinegar

Method:

  1. Pre-heated oven to 160c FAN.
  2. Slice the apples in half (no need to core them), and place in a roasting tray cut side down along with the bay leaves, rosemary and thyme.
  3. Place the pork belly on top ensuring the skin of the meat is very dry. Drizzle a tablespoon of olive oil over the skin and season heavily with salt and a little pepper.
  4. Pour the water or wine into the bottom of the tray. Try not to get the skin wet. Place in the oven and roast for two hours. Just before the time is up, turn the temperature up to 220c FAN for the last 10 minutes to get the crackling nice and crisp.
  5. Remove from the oven and rest for 10 minutes. 
  6. Remove the apples from the tray. Some may be burnt- don’t worry about it. Mash all the apples thoroughly. Place the mixture in a sieve and use the back of a spoon push the flesh through. Set aside your apple sauce. 
  7. Meanwhile, crush the garlic and mix with the chopped rosemary, the juice of half a lemon and an equal amount of olive oil. Season.
  8. Simmer the new potatoes until cooked and drain. Let them steam dry for a few moments before pouring over the lemon garlic dressing and mixing. Reserve until you are ready to serve.
  9. Place the pork on a serving board along with the apple ketchup, either in a small bowl or straight on the chopping board. Pile the potatoes onto the board, pouring over any remaining dressing and a pinch of salt.  
  10. Finally, open the bag of salad leaves and pour the remaining olive oil and balsamic straight into the bag, mix with your hands and dot around the board. Serve.

Nutrition (per serving):

Calories 1490

Total Fat 120.7g

Total Carbohydrate 81.1g

Protein 23.7g

This recipe was created by Theo Michaels for David Lloyd Clubs.

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Slow Roast Pork Belly and Apple Sauce Recipe
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