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Crispy Pork Belly With Apples


Prep Time: 30 minutes

Cooking Time: 2 hours

Total Time: 2 hours and 30 minutes

Serves: 4 people

Cuisine: Main

Skill Level: Medium



  • 1.2 kg piece boneless pork belly, skin scored at 5cm interval+
  • 1 tablespoon sea salt flakes
  • 1 tablespoon vegetable oil
  • 2½ cups (625ml)cloudy apple juice
  • ¼ cup (60ml) apple cider vinegar
  • 1 tablespoon caster (superfine) sugar
  • 6 sage sprigs
  • 4 small red apples, halved



  1. Preheat the oven to 200°C.
  2. Rub salt into the pork skin and drizzle with oil.
  3. Place the pork, skin side down, in a deep-sided roasting pan and roast for 1 hour. Remove any excess fat from the pan with a spoon and discard.
  4. Turn the pork, add the apple juice, vinegar, sugar and sage and cook for a further 40 minutes or until the skin is golden and crunchy.
  5. Add the apples to the pan and cook for 20 minutes or until and the apples and meat are tender.
  6. Serve the pork with roasted apples and the pan sauce and wilted greens tossed with garlic oil.

Note: To ensure the perfect crackle, before starting this recipe score the skin at 5cm intervals. Dry the pork in the refrigerator, uncovered for 3-4 hours or until the skin feels dry to touch. 



Commercial Butchers or Camberwell Market Poultry:

  • boneless pork belly

Nick & Sue’s Deli or Camberwell Market Deli:

  • vegetable oil
  • apple juice
  • apple cider vinegar
  • caster (superfine) sugar

Golden Rooster:

  • eggs

Camberwell Fruit & Veggie:

  • apples
  • sage sprigs


  • sea salt flakes