Pork Belly with Apples and Pears Recipe – Australian Special
This Pork Belly with Apples and Pears recipe blends indulgence and comfort into one dish. With crispy skin, tender meat, and caramelised fruit—apples and pears cooked until tender and glazed—this recipe becomes a luxurious roast perfect for a comfort dinner. The seasonal twist of fruit adds sweetness that complements the rich pork, making it ideal for special occasions or cozy weekend meals.
- 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:
Resting Time: Let the pork belly rest for about 10 minutes after roasting to allow juices to redistribute, keeping the meat moist and flavorful.
Skin Scoring: Score the skin in a crisscross pattern before roasting, making sure not to cut into the meat—this helps with crisping without overcooking the fat.
Fruit Pairing Options: Apples and pears work beautifully, but you can swap in seasonal fruits like peaches, plums or quince to vary the flavour profile.
Oven Temperature Balance: Start at a high temperature to crisp the skin, then reduce the heat to finish cooking slowly so the meat becomes tender without drying out.
Serve Suggestions: Pair this roast with roasted root vegetables, creamy mashed potatoes, or a crisp green salad to balance the richness of the pork and the sweetness of the fruit.
