Roast pork belly, braised cheek, crisp apple salsa Recipe

Roast pork belly, braised cheek and a crisp Granny Smith apple garnish.Perfect for a cold Autumn night or Sunday lunch.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Pork belly : 1.2 kg
  • Maldon salt : 12 pinch(es)
  • For the meat
  • Onion(s) : 3 whole
  • Rosemary sprig(s) : 2 whole
  • Pig's cheek(s) : 800 g
  • Onion(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Fresh thyme : 6 sprig
  • Stick(s) of celery : 2 whole
  • Carrot(s) : 2 whole
  • For the garnish(es)
  • Thickened veal stock : 100 ml
  • Red wine : 150 ml
  • Granny Smith apple(s) : 3 whole
  • Lemon(s) : 1 whole
  • Nutmeg : 1 whole
  • Olive oil : 20 cl
  • Water : 500 ml
  • Flat leaf parsley : 0.25 bunch



    Preheat the oven to 240'C.
    Score the skin from the pork belly with a sharp knife .
    If necessary remove the rib bones.
    Peel and slice the onions spread across a roasting tray with the rosemary.
    Place the belly flesh side down on top of the onions.
    Bring the 500ml of water to the boil and pour over the skin of the pork.
    Pat dry and rub the skin with olive oil and sprinkle liberally with Maldon sea salt .
    Roast in the oven until the skin begins to puff and become crispy (about 45 minutes).
    Turn the oven down to 160' and continue to roast for another 45 minutes.
    If necessary, add a small amount of water to the roasting tray as required to ensure that the water is approximately 1cm deep.
    When the meat is cooked, you should be able to tear a pinch out of the side with a pair of tongs.
    When cooked remove the tray from the oven and allow the pork to rest.
    Retain the liquid and add to the pork cheeks.


    Peel and roughly chop the onion, carrot and garlic. Pick the thyme leaves from the stalks. Seal the cheeks in a hot sauce pan with a splash of oil. Once golden brown, remove from the pan and set aside.

    Add the vegetables to the same pan, along with a little butter. Add a teaspoon of plain flour and cook for 1 minute before adding the red wine. Bring the wine to the boil and reduce by half. The sauce will become quite thick. Once the red wine has reduced, add the veal stock to the pan.

    Return the pig's cheeks to the pan and cook over a low heat for approximately 1 and a half hours or until the cheeks are tender. Remove the cheeks from the stock and the pass the liquid through a sieve to remove the vegetables.
    Return the sauce to the heat and reduce until thick and glossy.


    Finely dice the apple and place in a bowl with the lemon juice and lemon zest. Grate the nutmeg into the bowl and add the olive oil. Leave to marinate and then drain before serving the salsa.

  • 4. TO SERVE

    Portion the pork belly into thick slices, serve cut in half on a plate with a glazed pork cheek apple salsa and some of the reduced sauce

Chef's tip

«If salted and marinated overnight the pork will get more flavour, but be sure to wash it thoroughly afterwards to avoid being too salty.»

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