Crispy Skin Pork Belly is one of those dishes that feels indulgent yet comforting. When paired with a fresh apple slaw and creamy cauliflower puree, it becomes something truly special. This recipe has been a favourite in our household for years. It is especially popular when I want to impress guests or indulge in a rich, hearty meal. The crispy skin adds the perfect crunch to the tender pork, while the apple slaw provides a refreshing contrast. The creamy cauliflower puree is the ideal accompaniment to round out the dish.

Recipe Tips

Cauliflower Puree: If you prefer a lighter version, you can use chicken stock instead of cream to reduce the richness.

For Perfectly Crisp Skin: Make sure the skin is completely dry before cooking. Any moisture will prevent it from crisping up properly.

Roast Time: Depending on the thickness of your pork belly, you may need to adjust the roasting time slightly. It’s important to cook the pork belly low and slow to achieve that tender, melt-in-your-mouth texture.

Slaw Variations: You can add other vegetables to the slaw, such as thinly sliced fennel or radish, for an added crunch.

Storage and Prep

Make-Ahead: The apple slaw can be prepared ahead of time and stored in the fridge for up to 24 hours. The cauliflower puree can also be made in advance and reheated gently on the stovetop with a little extra cream or stock if needed.

Leftovers: The Crispy Skin Pork Belly can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the skin crispy.

Final thoughts

This Crispy Skin Pork Belly is what my husband refers to as a RQD (Restaurant Quality Dish). It is great to make if you are having a dinner party, as the salad and puree can be made ahead. This leaves you time to host rather than running around in the kitchen. The combination of tender, flavourful pork with its irresistible crispy crackling, paired with apple, give this classic flavour combination a modern twist. It is sure to impress your guests and have them coming back for more.

Crispy Skin Pork Belly with Fresh Apple Slaw and Cauliflower Puree

This dish brings together the rich, melt-in-your-mouth goodness of crispy skin pork belly with the crisp and refreshing flavours of fresh apple slaw and the velvety smoothness of cauliflower puree.

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Course: Dinner, Lunch

Cuisine: Australian

Keyword: Cauliflower Puree, Fresh Apple Slaw, Pork Belly, Pork Crackling

Prep Time: 6 hours hours

Cook Time: 2 hours hours 30 minutes minutes

Servings: 4 people

Ingredients

Pork Belly

• 1 kg pork belly
• 1 tsp pepper
• 1 tbsp fennel seeds
• 2 tbsp salt
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil

Cauliflower Puree

• 1 large cauliflower head cut into florets
• 2 cloves garlic
• ½ cup single cream
• 2 tbs butter
• 1/4 teaspoon ground nutmeg
• salt to taste
• chopped fresh parsley for garnish

Fresh Green Apple Slaw

Dressing

• 1½ tbsp apple juice
• 1½ tbsp apple cider vinegar
• 1½ tbsp lemon juice
• 1 tbsp cream
• 1 tbsp olive oil
• 1 tbsp parsley
• 1 tbsp mint
• salt and pepper to taste

Slaw

• 1 granny smith apple finely sliced
• 2 tbsp lemon juice
• 1 small fennel bulb finely sliced (fronds reserved)
• ¼ green cabbage finely sliced
• 1 tbsp fresh mint leaves
• 1 tbsp fresh parsley leaves

Instructions

Pork Belly

• Start by patting the pork belly dry with paper towels. Using a sharp knife, score the skin in a crisscross pattern. Make sure to cut through the skin and a bit into the fat, but avoid cutting into the meat itself. This will help the skin crisp up beautifully.
• Season the pork belly with pepper, salt and fennel seeds and place in the fridge for at least 6 hours and up to overnight.
• Remove pork belly from the fridge and scrape off salt mixture, then brush with apple cider vinegar and olive oil.
• Preheat Your Fan-Forced Oven:
• Preheat your oven to 350°F (170°C) and place a wire rack in a roasting pan.
• Place the seasoned pork belly on the wire rack, skin-side up. Roast it in the preheated oven for about 1 hour and 30 minutes. This slow-roasting technique ensures that the meat cooks tenderly while the skin crisps up.
• After the initial roasting, increase the oven temperature to 450°F (230°C). Continue roasting for an additional 30 minutes or until the skin becomes golden and crispy. Keep an eye on it to prevent burning.
• Once skin is golden and crackling, remove from the oven and rest for 15 minutes before carving.

Cauliflower Puree

• Prep the Cauliflower:
• Start by preparing your cauliflower. Remove the leaves and cut the cauliflower head into evenly sized florets. This ensures even cooking.
• Place the cauliflower florets, garlic cloves and a pinch of salt in a pot of boiling water. Boil for 15 minutes or until the cauliflower is fork-tender.
• Drain the cauliflower and garlic in a colander and steam dry for a couple of minutes.
• Transfer the cauliflower and garlic to a food processor or blender. Add the cream, butter, nutmeg and salt. Blend until you achieve a smooth, creamy consistency. You can add a bit more cream if needed for desired consistency.
• Transfer puree to a serving bowl sprinkle some chopped fresh parsley over the top for a burst of colour and freshness.

Fresh Apple Slaw

• Combine all dressing ingredients in a bowl and blitz with a stick blender. Alternatively place ingredients in a blender and blend until smooth.

  Set aside until needed.
• Place apple, fennel and lemon juice in a bowl and mix gently until evenly covered to stop the apple and fennel from browning.
• Add green cabbage, mint and parsley to the apple and fennel and toss gently.
• Dress the apple slaw just before serving.