Curtis Stone’s Roasted Pork Belly with Applesauce
One of my favourite family meals growing up was my mum and granny’s roast pork. I like to serve the rich, tender pork belly with applesauce made with Calvados and a bit of star anise. You can also dice the meat and use it for hash or reheat on the grill and shred it for a taco filling. Buy pork belly from your local specialty butcher or Asian market.
Prep Time: 15 minutes
Cook Time: 2 1/2 hours
Make-Ahead: The pork belly can be roasted up to two days ahead, cooled, covered and refrigerated. To rewarm, cut the pork into portions and either sear them in a nonstick skillet over medium heat until golden brown on all sides and heated through, roast them in a 350°F oven, or grill them.
1 three-pound piece pork belly (skin removed)
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1.Preheat the oven to 350°F.
2.Using a small sharp knife, score the fat that covers the pork belly in a crosshatch pattern. In a small bowl, mix the salt, garlic powder and pepper to blend. Rub the spice mixture all over the pork belly, working it into the scored surface.
3.Place a wire rack on a rimmed baking sheet, set the pork belly fat side up on the rack, and cover the pork with foil. Roast for about two hours, or until the pork is tender.
4.Increase the heat to 400°F, remove the foil from the pork, and continue roasting for about 30 minutes, or until the pork belly is browned all over and pull-apart tender. Let rest for about 15 minutes.
5.Carve the pork and serve with the applesauce.
Check out Curtis' amazing homemade applesauce recipe in the Fall Issue of HOSS Magazine, on newsstands August 27, 2015
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