Individual roast pork belly with apple confit

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 220C/fan 200C/gas 7. Cut the pork belly into 6 pieces, rub the skin of each piece with seasoning. Scatter the onion and apple in a shallow roasting tin and pour over 1 tbsp olive oil. Season. Lay the pork on top, sprinkle the skin with fennel seeds and put in the oven for 30 minutes to start off the crackling.
2. Pour the wine around the pork and turn the oven down to 180C/fan 160C/gas 4. Cook for a further 40 minutes or until the pork is tender. The apple should have broken down by now and the wine reduced. Lift 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, put it into a saucepan and reduce it, add any juices that have run out of the pork as it rests. Taste and season. Serve the pork with the apple confit.

Per serving

731 kcalories, protein 48.8g, carbohydrate 13.8g, fat 50.9 g, saturated fat 19.7g, fibre 1.7g, salt 0.79 g

Latest comments and suggestions

• christine

  07 December 2007

  christine rated and commented on this recipe

  

  Really easy and generous serving for 6 - a good winter supper for friends. I served with greens sauted in garlic.

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• Amanda

  28 January 2008

  Amanda rated and commented on this recipe

  

  I tried a version of this with loin of pork and it was delicious, served with roast potatoes and roasted veggies. Would definitely cook again!

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• Joseph

  14 March 2008

  Joseph commented on this recipe

  This was Fantastic,real tasty and leftovers equally good cold,will definitly make again

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• Joseph

  14 March 2008

  Joseph rated this recipe

  

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• Mike R

  04 August 2008

  Mike R commented on this recipe

  Great recipe - I substituted cider for the wine as my wife wouldn't let me use the last of the wine and it was fantastic.

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• bob

  19 August 2008

  bob commented on this recipe

  I am no cook by any stretch of the imagination, but found this easy to make any is now my speciality

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• consultant

  15 July 2009

  consultant commented on this recipe

  Made this last Sunday, brilliant infusion of flavours. Only difference I made was the "confit" was not reduced enough from cooking the other over so reduced on the hob as outlined in the recipe but then sieved the sauce and poured over the pork. Very nice and will be cooking this again.

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• sheilab

  03 August 2009

  sheilab rated and commented on this recipe

  

  When my husband returned from the butchers with sliced pork belly instead of the leaner roasting joint I'd been expecting, I used the slices for this recipe. Easy to prepare and cook, and the flavours were delicious. Will definitely make this again, but will use a leaner cut of pork belly next time!

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• SteveM

  11 October 2009

  SteveM commented on this recipe

  Excellent recipe but just done it with a twist as my partner isn't fond of fennel. So I've added whole chinese garlic, ginger and dates with a generous dusting of cayenne pepper! Also put root vegetables (carrots and parsnips) in for the last 30 mins and then finished the pork bellies off under the grill with some honey drizzled on them .... fantastic!

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Ingredients

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

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Serves 6

Preparation and cooking times

Ingredients

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

Per serving

731 kcalories, protein 48.8g, carbohydrate 13.8g, fat 50.9 g, saturated fat 19.7g, fibre 1.7g, salt 0.79 g

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