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Simple roast pork belly with apples


  • Preheat oven to 200°C fan forced (220°C normal).
  • Put the apples and red onions in a large heavy-bottomed roasting tray, and toss with a little honey and seasonings until well coated.
  • Grind the roasted fennel seeds with seasonings using a mortar and pestle (or in a food processor).
  • Finely score the pork skin with a sharp knife and rub in the ground fennel. Rub the pork with oil and more of the fennel. Then cut the pork into 6-7 even pieces.
  • Move the apples and onions to the sides and place pork in the roasting tray. Pour the wine and stock around the pork (NOT on top) and cook in the oven for 30 mins. Then turn down the oven temp. to 160°C fan forced (180°C normal) and cook the pork for about another 45 mins until the crackling is crisp and the apples are tender, adding more liquid if needed.
  • Slice and serve the sliced pork with the apple and your favourite potato dish alongside.
  • nb. If the sauce needs reducing, remove the pork and reduce over heat.


  • 4 Granny Smith apples, cored & quartered
  • 2 small red onions, cut into wedges
  • honey
  • sea salt & freshly ground pepper
  • 2 tspn fennel seeds, roasted
  • 1.5 kg piece of boneless pork belly
  • olive oil
  • 250 ml dry white wine
  • 250 ml chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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