Pork belly with roasted apples

With autum arriving and a glut of cooking apples available, we thought we would share a simple but delicious dish that will warm and comfort you all. People think pork belly is hard to get right. Nothing could be further than the truth, just follow a few simple rules and you’ll have succulent meat and crispy crackling every time!

Serves 4, total time 2.5-3 hours



1kg piece of pork belly

600g of Bramley cooking apples, cut into quarters, de-cored but with the skins left on

1 large onion cut into roughly 8 pieces

1 stick of celery

2 carrots peeled but left whole

A small sprig of sage

300ml of good quality cider

Salt and pepper


  1. Preheat your oven to 230 degrees/gas mark 8
  2. Dry the pork belly with paper towel and season generously with salt and pepper. Your pork belly will come well scored by our butchers.
  3. Make a bed of apples, onions, celery, carrots and sage then place your pork on top. Cook for 30 minutes on the high heat, then turn your oven right down to 170 degrees/gas mark 3. Cook for a further 45 minutes.
  4. Add your cider to the roasting pan and continue to cook for a further hour and 15 minutes.
  5. Remove your pork and set aside to rest.
  6. The apples will be cooked through and fluffy, simply scrape the skins away and you have an instant savoury apple sauce.
  7. If you wish to make a gravy with the juices left in the pan you will need to remove the excess fat first. We added a small amount of chicken stock and thickened with a roux, then added a cheeky splash of double cream. Delicious!
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