bohemianwanderer – This slow-roasted pork belly dish serves four people and combines savory, sweet, and aromatic flavors through careful braising and roasting. Preparation takes about fifteen minutes, while total cooking time is approximately two and a half hours. The method focuses on crisping the pork skin while keeping the meat tender and richly flavored.
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Begin by heating the oven to 185°C, or 165°C with a fan setting, equivalent to 365°F or gas mark four and a half. Using a small sharp knife, score the pork belly skin in a neat cross-hatch pattern, spacing the cuts about one and a half centimetres apart. Rub a teaspoon of flaked sea salt firmly into the skin, pushing it into the slashes to help draw out moisture and encourage crispness during roasting.
Place the olive oil in a large ovenproof sauté pan over medium-high heat. Add the onion wedges and fry for about three minutes, stirring regularly, until they begin to soften. Add the garlic cloves, chopped ginger, star anise, and bay leaves, then continue cooking for another three minutes, stirring occasionally, until lightly coloured and fragrant.
Pour in the soy sauce, chicken stock, apple juice, apple cider vinegar, caster sugar, and crushed black peppercorns. Bring the mixture to a gentle simmer, allowing the flavors to combine. Remove the pan from the heat and carefully lay the pork belly into the pan, skin side up. Take care to ensure the skin remains dry and is not submerged in the liquid at any point.
Transfer the pan to the oven and roast for ninety minutes. During this time, the pork will slowly cook and absorb the surrounding flavors while the skin begins to crisp. Avoid disturbing the pan to maintain even heat and moisture control.
Adding Apples, Resting, and Serving the Dish
After ninety minutes, remove the pan from the oven and arrange the apple quarters around the pork. Gently stir the apples in the sauce so they are evenly coated, again ensuring that no liquid splashes onto the pork skin. Return the pan to the oven and continue roasting for another thirty minutes.
During this final stage, the apples should soften while still holding their shape. The pork should develop a deep golden colour, with crisp skin and tender meat beneath. Once cooked, carefully lift the pork from the pan and transfer it to a cutting board. Allow it to rest for ten to fifteen minutes to let the juices redistribute.
While the pork rests, check the sauce and apples in the pan. They should be glossy, aromatic, and well reduced. Discard the star anise and bay leaves if desired before serving.
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Slice the rested pork belly into pieces about one and a half centimetres thick. Transfer the contents of the sauté pan to a serving dish with a raised edge to hold the sauce. Arrange the pork slices neatly on top and sprinkle with the sliced spring onions.
Serve the pork warm, with the apples and sauce spooned alongside each portion. The finished dish offers crisp skin, rich braised meat, and a balanced sauce with sweet, sharp, and savory notes.
