Roasted pork belly with apple confit



This week it™s Bramley Apple Week! What better excuse to celebrate this Great British cooking apple than by making a superb apple confit and enjoying it with a lovely piece of pork sourced fresh from our local butcher, Moen and Sons¦.


  • 1½ kg piece pork belly, scored
  • 1 large golden onion, thickly sliced
  • 3 large bramley apples, quartered and cored
  • 2 tsp fennel seeds
  • 500ml dry white wine


Heat the oven to 220C/fan 200C/gas 7. Cut the pork belly into 6 pieces, season each piece. Place the onion and apple in a shallow roasting tin and mix with olive oil and seasoning. Lay the pork pieces on top, sprinkle the skin with fennel seeds and put in the oven for 30 minutes to start off the crackling.

Pour the wine around the pork and turn the oven down to 180C/fan 160C/gas 4.Cook for another 40 minutes or until the pork is tender. The apple should have broken down by now and the wine reduced. Take the pork out, if it hasn™t crackled as much as you would like, put it under a hot grill to crisp up but don™t let it burn.

Rest for 10 minutes. If the apple and onion mixture is still quite liquid, reduce it in a saucepan, add any juices that have run out of the pork as it rests. Taste and season. Serve the pork with the apple confit.


Main  · Apple  · Pork  · Belly  · Confit

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