Roast pork belly
Slow-roasted pork belly with crispy crackling, served with tender apples and onions and finished with a rich cider gravy.
Updated : 12 March, 2026
Easy
About 20 min.
Ingredients
1.5 kilograms
Pork belly
2 tablespoon
Thyme
2 teaspoon
Sea salt
1 teaspoon
Ground black pepper
3
Apple
2
Onion
handful
Sage
2 teaspoon
Flour
200 milliliters
Cider
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 240°C / 220°C (fan) / Gas 9.
Step 2
Pat the pork belly skin dry with kitchen paper. In a bowl, mix together the thyme, sea salt, and black pepper. Rub this seasoning mixture all over the pork, including the skin, then turn the belly over and rub the mixture into the underside as well.
Step 3
Place the pork belly in a flameproof roasting tray and roast for 25-30 minutes, or until the skin begins to crisp. Lower the oven temperature to 180°C / 160°C (fan) / Gas 4 and continue roasting for another hour.
Step 4
Meanwhile, combine the apples, onions, sage, and a little freshly ground black pepper. Arrange this mixture in the centre of a small roasting tin.
Step 5
Remove the pork from the oven and place it on top of the apples and onions, making sure the fruit and onion pieces remain underneath the meat so they do not burn. Keep the original roasting tray with the cooking juices to one side. Return the pork and apples to the oven and cook for a further hour, or until the meat is very tender.
Step 6
To make the cider gravy, skim off any excess fat from the juices left in the reserved roasting tray and place the tray over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually add the cider along with 100 ml / 3½ fl oz water, stirring continuously, and bring the mixture to a simmer. Cook for 3-4 minutes, still stirring, until slightly thickened. Strain the gravy through a sieve into a small saucepan and season to taste. Set aside.
Step 7
Transfer the pork to a carving board. Spoon the apples and onions into a warmed serving bowl. Reheat the cider gravy until bubbling. Slice the pork into thick pieces and serve with the crisp crackling, the apple and sage mixture, and the hot cider gravy.
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