Lazy Sunday: Pork Belly Roast with Tangy Apple Glaze

Looking for the ultimate lazy Sunday dinner? Pork belly hits every note: rich, indulgent, crispy on top, and fork-tender underneath. Paired with a bright apple glaze, it’s a guaranteed crowd-pleaser—and surprisingly simple when you start with a properly butchered cut.

🛒 Ingredients (Serves 4–6):

• 1.2–1.5kg Pork Belly (skin on, bone in or boneless – ask us to score it!)

• 1 tbsp sea salt

• 1 tsp black pepper

• 2 tbsp olive oil

• 200ml apple cider

• 2 apples (peeled and grated or finely chopped)

• 1 tbsp wholegrain mustard

• 1 tbsp brown sugar

• 1 tsp cider vinegar

🔥 Method:

1. Prep the Pork:

• Pat the skin completely dry with kitchen paper.

• Rub the skin generously with sea salt and a drizzle of oil.

• Let it sit uncovered in the fridge for at least 2 hours (or overnight) to dry the skin for better crackling.

2. Roast Low & Slow:

• Preheat the oven to 150°C.

• Place the pork belly on a wire rack over a roasting tray.

• Roast for 2.5–3 hours until tender.

3. Make the Glaze:

• In a saucepan, combine grated apple, cider, mustard, sugar, and vinegar.

• Simmer until reduced and sticky (10–15 minutes). Set aside.

4. Crisp Up the Crackling:

• Turn the oven up to 230°C.

• Brush the top of the pork with glaze and roast for 20–25 minutes, watching closely as the skin puffs and crisps.

5. Rest & Slice:

• Let the pork belly rest for 10 minutes before slicing.

• Spoon over remaining glaze or serve on the side.

🍽  Serving Suggestions:

• Creamy mash or roasted new potatoes

• Braised red cabbage or buttery greens

• Warm crusty bread to soak up the glaze

🔪 Butcher’s Tip:

Ask us to score your pork belly skin for maximum crackle and even fat rendering. We’ll prepare it exactly how you need—bone-in for rich flavour, or boneless for easy slicing.