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Roasted pork belly with carrot & parsnip mash and old fashioned apple sauce


  • Preheat oven to 200°C fan forced (220°C normal). 
  • Smear the pork skin with oil and salt. Then put it in a large, heavy-bottomed roasting tray with the garlic and a little stock. Cook in the oven for about 1½ hours until the crackling is crisp and the meat is tender.
  • When ready, remove and set aside to rest, before slicing the pork. 
  • Then pour off most of the fat from the tray and gently fry the red onion and garlic, mashing the garlic with a wooden spoon as you do so.
  • Add the wine and cook to reduce, stirring now and again. 
  • Then add about 2 cups stock and gently cook to reach sauce consistency, adding more stock if needed. Strain well. 
  • At the same time, cook the carrots and parsnips in a pot of lightly salted, boiling water until tender. Then drain well, roughly mash and mix in the butter. Taste for seasoning. 
  • While the vegies are cooking, place the apples with 75 ml water, the brown sugar, a squeeze of lemon juice and the cinnamon in a large heavy-bottomed pot. Gently simmer until the apples collapse and are very soft. Taste for sweetening. 
  • Then mound the mash on individual plates, top with sliced pork and spoon the sauce over. Serve with a good dollop of the chunky apple sauce on the side.


  • 1½ kg pork belly, finely scored
  • sea salt & freshly ground pepper
  • olive oil
  • 1 head of garlic, broken up
  • 3 cups chicken stock
  • ½ red onion, finely chopped
  • 1 cup dry white wine
  • 3-4 medium carrots
  • 3-4 medium parsnips
  • a good dollop of soft butter
  • 450-500 gm cooking apples, peeled, cored & thickly sliced
  • 75 gm brown sugar
  • ½ lemon
  • a good pinch of ground cinnamon

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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