Name: Savory Cured Pork Belly Roasted with Apple, Onion & Brown Sugar
Prep time: 15 min
Cook time: 240 min
Total time: 270 min
Ingredients: 3 pounds Pork Belly (High-quality, fresh cuts); 2 tablespoons Salt (Kosher or sea salt recommended); 1 large White Onion (Can substitute with yellow onions or shallots); 2 medium Apples (Firm varieties like Granny Smith or Honeycrisp); 1 cup Brown Sugar (Use light or dark based on preference)

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There’s something utterly captivating about the way roasted pork belly fills the kitchen with its savory aroma, especially when paired with the sweet notes of apples and the rich undertone of caramelized onions. This dish transforms humble ingredients into a celebration of flavor that feels like a warm embrace after a long day. When I first attempted this recipe, I marveled at how easy it was to create such a stunning centerpiece for dinner.

Imagine sinking your fork into a perfectly crispy piece of pork belly, with juicy, tender meat just below the surface—each bite is a beautiful balance of savory and sweet, reminiscent of hearty comfort food. Perfect for family gatherings or a quiet evening at home, this cured pork belly roasted with apples and brown sugar is the kind of dish that brings everyone to the table, ready to share stories and create lasting memories. So let’s dive into this low-and-slow cooking adventure that promises to tantalize your taste buds and leave you yearning for more.

Why Love This Cured Pork Belly Recipe?

Simplicity at Its Best: This Cured Pork Belly Roasted with Apples, Onions, and Brown Sugar is straightforward and perfect even for novice cooks.

Irresistible Aroma: As it roasts, your kitchen will be filled with a mouthwatering scent that makes this dish truly captivating.

Comforting Flavor Fusion: The combination of savory pork, sweet apples, and caramelized onions creates a harmonious blend that offers comfort in every bite.

Dramatic Presentation: The dish not only tastes delightful but looks gorgeous, making it an impressive centerpiece for any dinner table.

Versatile Pairing: You can easily complement this dish with roasted vegetables or a simple green salad, keeping it fresh and delicious.

Time-Saving Wonder: With its low-and-slow cooking method, you can impress your guests without spending all day in the kitchen. Ready to savor this culinary delight?

Cured Pork Belly Roasted Ingredients

• Prepare to create a comfort food masterpiece with this Cured Pork Belly Roasted with Apples, Onions, and Brown Sugar!

For the Pork

Pork Belly – The star of the show, its rich fat imparts deep flavor; always choose high-quality, fresh cuts.
Salt – Essential for seasoning, it enhances the natural taste of the pork; opt for kosher or sea salt for better texture.

For the Aromatics

Large White Onion – Adds a natural sweetness and depth when caramelized; feel free to substitute with yellow onions or shallots.
Apples – These provide a sweet contrast and moisture; go for firm varieties like Granny Smith or Honeycrisp to withstand roasting.

For the Sweetness

Brown Sugar – It beautifully caramelizes, balancing the savory notes of the pork; you can use either light or dark brown sugar based on your taste preference.

How to Make Cured Pork Belly Roasted with Apples, Onions, and Brown Sugar

Prepare Roasting Pan: Start by lining a roasting pan with heavy-duty tin foil. This makes for easy cleanup later and allows the flavors to meld beautifully.
Layer Onions: Slice the large white onion into thick wedges. Lay these onion slices on the bottom of the pan; they will create a flavorful base for the pork belly.
Arrange Pork Belly: Carefully place the pork belly, skin-side up, on top of the onion layer. This positioning allows the juices to drip down and flavor the onions as it roasts.
Add Apples: Nestle the apple slices around the pork belly. This not only prevents the apples from browning too much but infuses them with savory pork flavor as they roast.
Sprinkle Sugar: Generously sprinkle brown sugar over both the pork belly and the apple slices. This will help create that delicious caramelized crust, giving the dish a delightful sweetness.
Roast: Place the pan in a preheated oven at 300°F (150°C) and roast until the pork belly is tender and the skin is crispy, roughly 3-4 hours. Cooking low and slow is key!

Optional: Drizzle with a little balsamic vinegar before serving for an extra flavor kick.
Exact quantities are listed in the recipe card below.

Expert Tips for Cured Pork Belly

High-Quality Ingredients: Always select fresh, high-quality pork belly for the best results in flavor and texture, as it truly shines in this cured pork belly recipe.
Layering Matters: Ensure the onion slices are thick enough to prevent the pork from burning, allowing it to roast evenly while infusing the onions with rich flavor.
Sugar Control: Adjust the amount of brown sugar according to your sweetness preference; start with less, as you can always add more during the cooking process.
Oven Variability: Keep an eye on the roast as cooking times can vary depending on your oven model; the pork should be tender and the skin crispy when done.
Resting Time: Let the pork belly rest for at least 15 minutes after cooking. This helps lock in the juices, resulting in juicier slices of your savory dish.

How to Store and Freeze Cured Pork Belly Roasted with Apples

Fridge: Store leftovers in an airtight container for up to 3 days. This keeps the flavors intact while ensuring the pork belly remains tender and juicy.

Freezer: Wrap portions tightly in plastic wrap and then aluminum foil to prevent freezer burn. Properly stored, the pork belly can last in the freezer for up to 3 months.

Reheating: When ready to enjoy, thaw in the fridge overnight before reheating. Warm it in the oven at 350°F (175°C) until heated through, preserving the crispiness of the skin.

Meal Prep: If you plan to enjoy the Cured Pork Belly Roasted with Apples, Onions, and Brown Sugar later, make it a day ahead. Reheat for a convenient and delicious meal.

Make Ahead Options

These Cured Pork Belly Roasted with Apples, Onions, and Brown Sugar are perfect for meal prep enthusiasts! You can prep the pork belly by seasoning and layering it with the onions and apples up to 24 hours in advance. Simply cover the roasting pan tightly with plastic wrap and refrigerate overnight to allow the flavors to meld beautifully. When you’re ready to cook, just remove the plastic, sprinkle the brown sugar on top, and roast it in a preheated oven. This method not only saves you time during busy weeknights but also ensures your dish is just as delicious as if it were freshly made. Enjoy tender, flavorful pork belly that’s ready to shine at dinner!

What to Serve with Cured Pork Belly Roasted with Apples, Onions, and Brown Sugar?

To create a memorable meal experience, consider these delightful pairings that enhance the savory sweetness of your dish.

Creamy Mashed Potatoes: Their smooth texture contrasts beautifully with the crispy pork belly, making every bite a true comfort.
Roasted Brussels Sprouts: The slight bitterness of Brussels sprouts complements the sweetness of the apples and brown sugar, adding depth to your plate.
Garlic Green Beans: Fresh and vibrant, their garlicky punch balances the rich flavors of the pork, brightening the overall meal.
Simple Green Salad: A light salad with a tangy vinaigrette offers a refreshing crunch, cutting through the richness of the roasted pork and helping to cleanse the palate.
Pumpkin Soup: Serve a warm bowl of pumpkin soup as a starter; its creamy texture and autumn spices echo the comfort of your main dish.
Apple Cider: This refreshing drink ties in the apple flavors while providing a warm, seasonal touch that feels right at home.
Homemade Bread Rolls: Soft and fluffy, they are perfect for soaking up the delicious juices from your pork belly, enhancing the eating experience.
Chocolate Bourbon Pie: End the meal on a sweet note with this decadent pie; its rich chocolate flavor beautifully contrasts the savory pork while echoing the warm, comforting vibe.
Coleslaw: A tangy coleslaw adds a crunchy texture and a refreshing bite, balancing the richness of the pork belly.

Cured Pork Belly Roasted Variations

Get ready to experiment and make this dish your own with delightful twists that elevate your culinary adventure!

Spicy Kick: Add a sprinkle of red pepper flakes or a dash of cayenne pepper for a memorable fiery touch that complements the sweetness beautifully.
Herbed Delight: Toss in fresh herbs like rosemary or thyme alongside the apples. These fragrant herbs enhance the overall flavor profile, creating a fresh twist.
Apple Variations: Use different apple varieties such as Fuji or Braeburn to change the flavor balance. Each variety brings its unique sweetness and tartness to the dish.
Nutty Crunch: Add chopped nuts like pecans or walnuts around the apples for a satisfying crunch that contrasts with the tender pork belly.
Maple Swap: Substitute brown sugar with pure maple syrup to infuse your dish with a rich and warm sweetness. This simple swap offers a new layer of flavor.
Citrus Zing: Incorporate slices of orange or lemon as an acidity contrast to the sweet and savory flavors. The citrus will brighten the dish while enhancing its complexity.
Smoky Finish: Try a hint of smoked paprika or liquid smoke for an unexpected depth that tantalizes your taste buds and adds that extra oomph to the roasted pork.
Fruit Medley: Mix in other fruits like pears or peaches along with the apples. Their juicy sweetness creates a delightful medley that bursts with flavor in every bite.

Cured Pork Belly Roasted with Apples, Onions, and Brown Sugar Recipe FAQs

What type of apples should I use for this recipe?
I recommend using firm varieties like Granny Smith or Honeycrisp apples. These types hold up well during roasting and provide a nice balance of sweetness and tartness to complement the savory pork.

How should I store leftovers of the cured pork belly?
Store any leftover pork belly in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing it to keep its juicy texture intact.

Can I freeze the leftover pork belly?
Absolutely! Wrap portions tightly in plastic wrap, and then in aluminum foil to prevent freezer burn. If stored properly, the cured pork belly can last in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight.

What if my pork belly doesn’t get crispy?
If the skin isn’t crispy, it may need more direct heat. Try finishing it under the broiler for a few minutes, closely monitoring to prevent burning. Alternatively, ensure your oven is at the right temperature and allow it to rest for a few minutes after cooking for the best results.

Is this recipe suitable for those with dietary restrictions?
Check for any allergies, especially to pork or apples. If you have someone with gluten issues, rest assured this recipe is naturally gluten-free. Always consult the ingredients to make sure they meet your dietary needs!