Pork Belly with Apples and Pears Recipe – Australian Special
Pork Belly with Apples and Pears is a delightful dish that perfectly balances rich, savory pork belly with the sweet, fruity flavors of apples and pears. The crispy skin of the pork belly, combined with the tender, caramelized fruit, creates a luxurious and satisfying meal. Ideal for a special occasion or a comforting dinner, this recipe brings together complementary flavors and textures, showcasing the versatility and indulgence of pork belly.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
For the Pork Belly:
- 1.5 kg (about 3.3 lbs) pork belly, skin on
- 2 tablespoons olive oil
- 2 tablespoons sea salt
- 1 tablespoon fennel seeds
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 cloves garlic, minced
- 1 teaspoon black pepper
For the Apples and Pears:
- 2 apples, cored and cut into wedges
- 2 pears, cored and cut into wedges
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- 1/2 cup white wine or chicken broth
- 1 tablespoon fresh rosemary or thyme leaves (optional)
How to make Fried Chicken with Aussie Truffle Mash:
Prepare the Pork Belly: Preheat your oven to 220°C (425°F).
Pat the pork belly dry with paper towels. Using a sharp knife, score the skin in a crisscross pattern, making sure not to cut into the meat.
Rub the pork belly all over with olive oil. Season generously with sea salt, fennel seeds, thyme, minced garlic, and black pepper, making sure to rub the seasoning into the scored skin.
Roast the Pork Belly: Place the pork belly on a rack in a roasting pan. The rack allows for even cooking and crispiness.
Roast in the preheated oven for 30 minutes at 220°C (425°F) to crisp up the skin.
Reduce the oven temperature to 160°C (320°F) and continue roasting for an additional 1.5 hours, or until the pork belly is tender and the skin is crispy. Check occasionally and adjust cooking time if needed.
Prepare the Apples and Pears: While the pork belly is roasting, melt the butter in a large skillet over medium heat.
Add the apple and pear wedges to the skillet. Sprinkle with brown sugar and ground cinnamon.
Cook, stirring occasionally, until the fruit starts to caramelize and soften, about 10-15 minutes.
Add the white wine or chicken broth to the skillet, stirring to combine. Let it simmer until the liquid reduces and forms a glaze, about 5 minutes. Add fresh rosemary or thyme if using.
Serve: Once the pork belly is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
Slice the pork belly into portions and serve with the caramelized apples and pears on the side.
Spoon any additional glaze from the pan over the pork and fruit for added flavor.
Recipe Notes:
Marinating Time: Marinating the pork belly with the seasoning mixture for a few hours or overnight can enhance the flavor, but it’s not necessary if you’re short on time.
Crispy Skin Tip: For extra crispy skin, you can place the pork belly under the broiler for a few minutes at the end of cooking, but be sure to watch closely to prevent burning.
Fruit Variations: Feel free to experiment with other seasonal fruits like plums or peaches for a different twist.
Serving Suggestions: This dish pairs well with roasted vegetables, mashed potatoes, or a simple green salad for a complete meal.
