Dry-Roast Pork Belly with Roasted Apples - Tom Aikens
Marinate pork belly in garlic, herbs, and salt, then slow roast for 3.5 hours until tender and crispy—perfectly balanced flavors and texture!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tomaikens.co.uk.
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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