Roast Pork Belly & Poached Pink Lady Apple

Dieting be damned! For a special Father’s Day dinner I decided to let pork belly be its meltingly divine, fatty self instead of simmering the calories out of it as per Buta No Kakuni. I was also pretty determined to ensure that this cut of pork was presented with a decent layer of crackling.

Roast Pork Belly
I followed Jamie Oliver‘s recipe for roast pork belly except I decided to use some lemon peel and sage that I had left over from the previous night’s meal (Ricotta Gnocchi with Brown Butter & Sage Sauce) and inserted them into the scored pork skin.

Roast Pork Belly
Now, I have no idea whose oven can miraculously make the pork’s skin instantly crackly. The first 30 minutes of intense heat was doing a good job of drying out the skin but there was certainly no crackle joy happening. Before the end of cooking, I let the skin have about 10 minutes under a hot grill and that got the job done well enough.

Roast Pork Belly
For sides, I poached up some apples in apple juice and white wine and roasted some vegetables including some home grown kipfler potatoes which Miss Three and I had uncovered in our garden the previous weekend. I had buried some old potatoes in the vegie patch some eight weeks before and la voila! I’ll admit to not having planted potatoes before and had very little knowledge of how potatoes ‘worked’. Clearly they get quite busy underground and make regular deposits. Master Seven kindly informed me that a potato is generated every week.

Poached Apple
The whole poached apple was an idea I had after catching a glimpse in the recent issue of Gourmet Traveller of a poached apple being served with a pork dish and it looked very sweet. It does indeed make for a better presentation than unceremoniously dolloped apple sauce on the plate. I wanted a very subtle hint of pink so added one drop of red food colouring but I’ll probably use some beetroot juice instead. I guess you could poach the apples in some red wine but that seemed a little odd to me.

Add a dash of gravy and I call that a meal fit for my baby daddy. Happy Father’s Day! :)

Roast Pork Belly



  1. Apex@blueapocalypse

    September 6, 2011 at 7:34 am

    The crackling on that pork looks great. I like the addition of a whole poached apple, nice touch with the food colouring too. It would be a fun dinner party surprise to use food colourings not normally associated with apples like purple or blue I think I might try it!

    • Monica

      September 8, 2011 at 1:27 pm

      Thanks :) Using food colouring outside of baking didn’t sit 100% well with me but if it’s just a little, it’s not bad I think. Can you imagine blue mashed potato? :|

  2. Meggy

    September 6, 2011 at 9:50 am

    I love the poached apple idea! although i dont mix sweet and savoury. I have this special oven that does lots of ‘functions’ and i find that it can crackle pork very well.
    what a lovely Father’s Day treat!

    • Monica

      September 8, 2011 at 1:29 pm

      Thanks Ms Meggy :) I am going to look into a new oven that ensures perfect crackling with minimal effort :) A steam function would be good too!

  3. Ellie | Gourmand Recipes

    September 7, 2011 at 10:10 am

    Monica, your roast pork crackling looks perfect! I am salivating by looking at the picture. Poached whole apple is a great idea. Thanks for sharing, may steal it for my next roast pork dinner.

    • Monica

      September 8, 2011 at 1:32 pm

      Thanks :) I liked the whole poached apple idea because I am sick of buying/making apple sauce and finding that I have no real use for the rest after the roast pork meal. I always have apples in the house so I can just poach as needed.

  4. Jennifer

    September 28, 2011 at 7:52 pm

    I feel very guilty now for not cooking for my Dad on Father’s Day! I’ll save this recipe for next year!

    • Monica

      September 30, 2011 at 11:42 am

      He he :) I’m sure your Dad had a nice Father’s Day anyway :) Or just surprise him with a roast pork belly meal some time :D

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