Dry-Roast Pork Belly with Roasted Apples
Marinate pork belly in garlic, herbs, and salt, then slow roast for 3.5 hours until tender and crispy—perfectly balanced flavors and texture!
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Cooking tools:
- Roasting rack
- Roasting pan
- Kitchen scale
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Paper towel
- Spoon
- Plate
Ingredients
- 1 pork belly (whole or in large pieces), skin scored with slashes
- 4 garlic cloves, bashed
- Few sprigs of rosemary
- Few sprigs of thyme
- ½ tsp crushed black pepper
- 4 tbsp coarse sea salt or Maldon
- Olive oil (for rubbing)
- 6 Granny Smith or Braeburn apples, halved horizontally (through the equator)
- 80g demerara sugar
- 2g Maldon salt
- Pinch of crushed black pepper
- 50g diced butter
- 30ml white wine vinegar
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