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Pork Belly with Apples & Pears Recipe

Pork Belly with Apples & Pears Recipe


2kg pork belly, skin on
½ tsp each coriander and fennel seeds, crushed
2 Granny Smith apples, halved lengthways
2 firm pears, halved lengthways
4 shallots, peeled, halved lengthways
1 tbs oil
1¼ cups (310ml) chicken stock

Coriander And Fennel Marinade
1 tbs each coriander and fennel seeds
2 garlic cloves, chopped
1 tbs oil


Using a sharp knife, score the pork belly skin at 1cm intervals without cutting into the meat. Fill the base of a fryingpan with 1cm water and place over high heat. Bring to the boil and dip pork skin-side down into the water for a few seconds to open incisions. Pat dry with paper towel.
For the coriander and fennel marinade, heat a frypan over high heat and toast seeds for 1-2 minutes until fragrant. Using a mortar and pestle, grind seeds, garlic and oil to a coarse paste. Rub into pork flesh, then place pork skin-side up on a baking tray. Chill, uncovered, overnight.
Remove pork from fridge to come to room temperature. Preheat oven to 220°C and grease a large roasting pan. Place pork skin-side up in pan. Combine coriander and fennel seeds and 2 tsp salt flakes in a bowl, then rub into pork skin.
Place apple, pear, eschalot and oil in a bowl and toss to combine. Arrange around pork and roast for 40 minutes or until skin starts to bubble and crisp.
Remove pork from oven and transfer cooked fruit mixture to a bowl. Set aside. Reduce oven to 160°C, add stock and roast pork for another 45 minutes or until meat is cooked through and crackling is crisp and golden. Return fruit mixture to pan for the final 5 minutes of cooking time to heat through. Rest the pork, loosely covered with foil, for 15 minutes.
Slice pork and place on a platter with fruit mixture. Drizzle with cooking juices and scatter with micro coriander to serve.



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