If you are craving a dish that combines rich textures, deep flavors, and a hint of elegance, then the Slow-Roasted Crispy Pork Belly with Apple Sauce and Vermouth Jus Recipe is your new best friend in the kitchen. This recipe transforms humble pork belly into a crispy, golden-crackling centerpiece while the apple sauce and vermouth jus deliver a delightful balance of sweetness and savory depth that elevates every bite. The slow roasting method ensures tender, juicy meat underneath a perfectly crackled skin, promising a show-stopping dish that’s as much a feast for the eyes as it is for the palate.
Ingredients You’ll Need
Gathering your ingredients might be simple, but each one plays an essential role in building flavor and creating that irresistible texture contrast that makes this dish unforgettable. From the pork belly itself to the subtle notes added by fennel and vermouth, every component works harmoniously.
- 1kg / 2 lb pork belly with skin: The star of the recipe, providing tender meat and crispy crackling.
- 1 1/2 tsp olive oil (divided): Helps season and crisp the skin perfectly without overpowering the flavor.
- 1/2 tsp fennel powder (optional): Adds a subtle aromatic sweetness that complements pork beautifully.
- 1 tsp salt (divided): Essential for seasoning and drawing moisture out from the skin to create crunch.
- 1/4 tsp black pepper: Provides a gentle peppery kick to balance the sweetness of the accompaniments.
- Apple Sauce: Adds bright, fruity sweetness that cuts through the richness of the pork.
- Vermouth Jus: A deeply flavored, slightly boozy sauce that elevates the entire dish.
- Cauliflower Puree (optional): A smooth, creamy base that pairs perfectly with the pork’s richness.
How to Make Slow-Roasted Crispy Pork Belly with Apple Sauce and Vermouth Jus Recipe
Step 1: Dry the Skin Overnight
Start by patting the pork belly skin dry with paper towels and leaving it uncovered in the fridge overnight to dry out completely. This crucial step is what sets you up for that coveted crackling texture. If you’re short on time, just do your best to dry it thoroughly before roasting.
Step 2: Preheat Your Oven
Set your oven to 140°C/285°F (120°C fan) so it’s ready for the slow roasting ahead. Low and steady heat is key to tender juicy meat beneath the crispy skin.
Step 3: Season the Flesh
Drizzle 1 tsp of olive oil on the flesh side of the pork, then sprinkle with 1/2 tsp salt, black pepper, and optional fennel powder. Rub this seasoning deeply into all the crevices to infuse the meat with flavor as it cooks.
Step 4: Wrap the Pork Belly Tightly in Foil
Place two sheets of foil on your work surface, put the pork belly skin side up in the center, then fold and pinch the foil to form a snug box around the meat. This enclosure protects the flesh during roasting and locks in moisture while keeping the fat level high.
Step 5: Season the Skin
After drying the skin once more, rub it evenly with the remaining 1/2 tsp olive oil and sprinkle over the remaining 1/2 tsp salt. Be sure to cover the skin edge to edge for uniform crackling.
Step 6: Slow Roast for 2 1/2 Hours
Place the packed pork belly in the oven to roast for 2 1/2 hours. After 1 1/2 hours, carefully remove the pork, tighten the foil as the meat will have shrunk, and return it to the oven. This timing ensures the pork stays moist and the fat remains rendered without drying out the meat.
Step 7: Ramp Up the Heat
Take the pork out and increase your oven temperature sharply to 240°C/465°F for the crucial crackling phase.
Step 8: Level the Pork for Even Crackling
Remove the pork from the foil and place it on a rack over a tray, propping it with scrunched foil underneath so the skin lies level and horizontal. This positioning encourages consistent heat exposure across the surface.
Step 9: High Heat for Perfect Crispiness
Return the pork to the oven for 30 minutes, rotating halfway to avoid uneven browning. Protect faster-browning spots with foil if needed. Open windows if it gets smokey and keep a close eye—the crackling should puff up and turn a deep golden crisp.
Step 10: Rest Before Slicing
Let the pork rest for 10 minutes after removing it from the oven to allow juices to redistribute evenly for a moist bite.
Step 11: Slice and Serve
Using a serrated knife, cut the pork belly into 2cm (â…˜ inch) slices. Serve with the tangy apple sauce and vermouth jus, ideally accompanied by the creamy cauliflower puree for that restaurant-quality presentation.
How to Serve Slow-Roasted Crispy Pork Belly with Apple Sauce and Vermouth Jus Recipe
Garnishes
Fresh herbs like thyme or sage add a lovely green contrast and subtle aromatic punch that complements the pork. A light sprinkle of microgreens or thin apple slices can enhance the plate visually and in flavor.
Side Dishes
Cauliflower puree is a classic choice for its creamy texture that balances the richness of pork belly. Alternatively, roasted root vegetables or a crisp apple and fennel salad can bring freshness and crunch to the meal.
Creative Ways to Present
Try plating the slices in a fan shape over cauliflower puree, drizzle the vermouth jus artistically around, then place a dollop of apple sauce on the side for a touch of elegance. Using white plates will really make the golden crackling and vibrant sauces pop.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers tightly wrapped in the refrigerator to retain moisture and prevent the skin from becoming soggy. It’s best to eat within 2 days for optimal flavor and texture.
Freezing
You can freeze cooked pork belly slices by wrapping them individually in foil and placing them in a freezer bag. Freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices gently in a low oven (around 150°C/300°F) wrapped loosely in foil to warm through without drying out. For the crackling, finish under a hot grill for a minute or two just before serving to re-crisp the skin.
FAQs
Can I skip drying the skin overnight?
While overnight drying is ideal for the crispiest crackling, if short on time, pat it as dry as possible before roasting. The result might not be quite as spectacular, but still delicious.
Is fennel powder necessary?
Fennel powder is optional but highly recommended for its subtle sweetness and licorice notes that beautifully enhance pork’s flavor. You can leave it out without ruining the dish.
What if I don’t have vermouth for the jus?
If you don’t have vermouth, substitute with dry white wine or a light sherry, which will still give that lovely depth and acidity to balance the pork.
Can I make the sauces ahead of time?
Yes! Both apple sauce and vermouth jus keep well in the fridge for a couple of days and can be reheated gently before serving.
How do I ensure the crackling stays crispy after resting?
Rest the pork uncovered to avoid steaming the skin. Also, slicing at the last moment right before serving helps maintain the crisp texture.
Final Thoughts
This Slow-Roasted Crispy Pork Belly with Apple Sauce and Vermouth Jus Recipe is a total game-changer for anyone who loves pork belly. The tender, juicy meat with that irresistibly crispy skin, paired with bright apple sauce and a savory, sophisticated jus, makes this dish perfect for impressing guests or treating yourself to something truly special. Give it a try—you won’t regret turning your kitchen into the coziest little fine-dining venue tonight!
