Ingredients:

  • 2.2 lbs skin-on, boneless pork belly slab
  • 1 Tbsp Coarse sea salt (plus extra for the cure)
  • 1 tsp Freshly ground black pepper
  • 1 Tbsp Neutral cooking oil (e.g., grapeseed or canola)
  • 1/2 cup Pure maple syrup (Grade A Dark Robust)
  • 1/4 cup Light soy sauce (low sodium preferred)
  • 2 Tbsp Apple cider vinegar
  • 1 tsp Fresh ginger, grated
  • 1/4 tsp Dried chilli flakes (optional)
  • 1 large Granny Smith apple, cored and thinly sliced
  • 1/2 cup White wine vinegar
  • 1/4 cup Water
  • 2 Tbsp Granulated sugar
  • 1/4 tsp fine sea salt

Instructions:

  1. Score the Skin: Using a sharp knife or razor blade, score the pork skin deeply every 1/2 inch (1 cm), cutting through the skin and fat layer, but not into the meat itself. Pat the entire piece dry thoroughly with kitchen paper.
  2. Apply the Cure: Rub the meat side with the oil, salt, and pepper. Then, generously apply a thick layer of coarse salt only onto the scored skin. This is essential to draw out moisture.
  3. Dry and Chill (Crucial Management Step): Place the pork belly, uncovered, skin-side up on a wire rack in the fridge for at least 1 hour, or ideally, overnight. This is non-negotiable for crispy skin!
  4. Preheat & Roast (Low & Slow): Remove the pork 30 minutes before cooking. Preheat your oven to 300°F (150°C). Wipe away all excess salt from the skin surface. Place the pork belly (skin side up) on the wire rack set over the roasting tin. Roast for 3 hours and 15 minutes.
  5. Make the Pickling Liquid and Pickle the Apples: Combine the vinegar, water, sugar, and salt in a small saucepan. Bring to a simmer, stirring until dissolved. Pour the warm liquid over the thinly sliced apples in a separate jar or bowl and set aside to steep for a minimum of 20 minutes.
  6. Make the Glaze: While the pork is still roasting, combine the maple syrup, soy sauce, cider vinegar, ginger, and chilli flakes in a saucepan. Bring to a gentle boil, then reduce heat and simmer until the mixture thickens slightly (about 5 minutes). Keep warm.
  7. Increase the Heat: After the initial 3 hours 15 minutes, remove the pork from the oven. Increase the oven temperature to 425°F (220°C).
  8. The Crisp: Return the pork to the hot oven for 15-20 minutes. Watch closely! The skin should bubble, puff up, and turn into a golden, crunchy crackling.
  9. Glaze and Rest: Remove the pork from the oven. Brush the crispy skin generously with the warm maple glaze. Allow the pork to rest for 10 minutes before slicing. Resting is key to keeping the juices locked in.
  10. Slice and Serve: Slice the belly into thick 1-inch (2.5 cm) slices. Serve immediately with a spoonful of the quick-pickled apples scattered over the top to cut the richness.