Pork Belly with Apple

This dish is a celebration of sweet and savory flavors. The crispy, golden pork belly pairs beautifully with caramelized apples, all enhanced by a rich apple cider reduction. Perfect for a festive dinner or a cozy weekend indulgence.

For the pork belly:
• 1 kg pork belly (scored)
• 1 tbsp olive oil
• 1 tbsp sea salt
• 1 tsp black pepper
• 2 garlic cloves (minced)
• 1 tbsp fresh thyme

For the caramelized apples:
• 2 large apples (sliced)
• 1 tbsp butter
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar

For the apple cider reduction:
• 250ml apple cider
• 1 tbsp honey
• 1 tsp Dijon mustard

Step 1: Prepare the pork belly
1. Preheat your oven to 220°C (430°F).
2. Rub olive oil, salt, pepper, garlic, and thyme into the scored pork belly.
3. Place the pork belly on a wire rack over a baking tray. Roast for 30 minutes at high heat to crisp the skin.
4. Lower the temperature to 160°C (320°F) and cook for an additional 90 minutes.

Step 2: Caramelize the apples
1. Heat butter in a skillet over medium heat. Add apple slices and cook until golden.
2. Sprinkle brown sugar and apple cider vinegar over the apples. Cook for another 2–3 minutes until caramelized.

Step 3: Make the apple cider reduction
1. In a small saucepan, combine apple cider, honey, and Dijon mustard.
2. Simmer over low heat until reduced by half and thickened.

Step 4: Assemble and serve
1. Slice the pork belly into portions and serve with caramelized apples.
2. Drizzle the apple cider reduction over the pork and garnish with fresh thyme.