There’s something truly special about treating yourself and your loved ones to an elegant meal at home. Imagine the irresistible aroma filling your kitchen as crispy pork belly roasts to perfection, its golden skin crackling with each passing minute. Paired with a silky apple purée and a rich red wine jus, this recipe transforms a simple evening into a gourmet experience.
When I first attempted this dish, I was blown away by how the savory richness of the pork belly harmonizes perfectly with the tart sweetness of the apples—a delightful surprise that elevated the entire meal. Perfect for a cozy dinner party or a special family gathering, this culinary gem not only impresses visually but also tantalizes the taste buds, ensuring every bite is a celebration. So, let’s dive into creating this crispy pork belly masterpiece that beautifully showcases the art of fine dining right in your own home!
Why is Pork Belly with Apple Purée & Jus special?
Elevated Home Cooking: This dish takes your culinary skills to new heights, perfect for impressing your loved ones.
Irresistible Aromas: Experience the delightful scent of roasting pork belly that fills your kitchen, creating an inviting atmosphere.
Flavor Harmony: The rich, crispy pork belly pairs beautifully with the sweet-tart apple purée, offering a flavor combination that will leave everyone wanting more.
Gourmet Presentation: Serve this dish for a stunning visual impact, elevating any dinner to a fine dining experience.
Memorable Experience: Whether it’s a cozy gathering or a special occasion, this recipe turns a regular meal into something extraordinary for you and your guests.
Pork Belly with Apple Purée Ingredients
For the Pork Belly
• Pork Belly – The star of the dish; choose a well-marbled cut for the best texture.
• Olive Oil – Helps to achieve that perfect crispiness on the skin.
• Sea Salt – Essential for flavor enhancement and creating that crispy crust.
For the Apple Purée
• Apples – Select tart varieties like Granny Smith for a balanced sweetness in the purée.
• Unsalted Butter – Adds creaminess and richness to the apple purée; substitute with oil for a dairy-free option.
• Sugar – Adjusts the sweetness of the purée; can be substituted with honey or maple syrup for a natural alternative.
For the Red Wine Jus
• Red Wine – A full-bodied variety works best to deepen the flavor of the jus.
• Chicken Stock – Provides a savory base; vegetable stock works well for a lighter, vegetarian option.
• Balsamic Vinegar – Optional, but adds a lovely tang and depth to the jus.
Garnishes
• Microgreens – An elegant touch that adds freshness and color to your plate.
• Thin Apple Slices – Optional; these add a textural contrast and visual appeal when garnishing.
Let’s embrace the magic of cooking with this Pork Belly with Apple Purée—an experience that’s not just about feeding the body, but also the soul!
How to Make Pork Belly with Apple Purée & Jus
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Preheat Oven: Set your oven to 220°C (425°F) to ensure it’s hot enough for roasting the pork belly to crispy perfection.
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Prepare Pork Belly: Rub the pork belly generously with olive oil and sprinkle with sea salt, ensuring it’s evenly coated for that flavorful crust.
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Roast Pork Belly: Place the pork belly on a rack over a tray and roast for 25 minutes until the skin starts to bubble. Then, reduce the temperature to 180°C (350°F) and continue roasting for an additional 90 minutes. Allow it to rest before slicing.
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Make Apple Purée: In a saucepan, cook chopped apples, unsalted butter, and sugar over medium heat until the apples are soft. Blend until smooth for a creamy texture.
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Prepare Red Wine Jus: In a saucepan, simmer the red wine, chicken stock, and balsamic vinegar until the mixture reduces by half and thickens to a glaze-like consistency.
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Assemble Dish: Spread a generous layer of apple purée on each plate, top with slices of crispy pork belly, and drizzle with the luscious red wine jus. Finish with a sprinkle of microgreens and optional apple slices for garnish.
Optional: A sprinkle of freshly cracked black pepper adds an extra punch.
Exact quantities are listed in the recipe card below.
What to Serve with Pork Belly with Apple Purée & Jus?
Creating a memorable meal is all about balance, and this elegant dish is an exquisite centerpiece sure to impress your guests.
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Creamy Polenta: The velvety texture of creamy polenta complements the crispy pork belly, providing a comforting base that absorbs the rich flavors of the red wine jus.
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Roasted Seasonal Vegetables: A medley of roasted carrots, Brussels sprouts, and parsnips enhances the dish’s visual appeal and their natural sweetness pairs beautifully with the apple purée.
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Garlic Mashed Potatoes: These buttery, fluffy potatoes bring a delightful creaminess to the table, harmonizing beautifully with the savory notes of the pork belly.
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Sautéed Green Beans: The crispness of sautéed green beans adds a refreshing crunch, acting as a palate cleanser alongside the rich, hearty flavors.
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Savory Fruit Chutney: A dollop of chutney—think apricot or mango—introduces a sweet-tart contrast that brightens the dish, making the meal feel more dynamic and flavorful.
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Full-Bodied Red Wine: Elevate your dining experience with a glass of robust red wine. Its depth mirrors the richness of the pork and enhances the overall flavor profile.
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Mixed Greens Salad: A refreshing salad with peppery arugula, sliced apples, and a tangy vinaigrette provides a crisp contrast, lightening up the meal and adding freshness to the experience.
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Dark Chocolate Mousse: Conclude the evening on a sweet note with a rich chocolate mousse—a decadent dessert that balances the delightful meal and leaves a lasting impression.
Expert Tips for Pork Belly with Apple Purée & Jus
• Score Deeply: Ensure you score the pork skin deeply for superior crispiness; this allows the fat to render beautifully.
• Monitor Temperature: Keep a close eye on the roasting temperature after reducing it, as overcooking can lead to tough meat and soggy skin.
• Silky Purée: Use a high-speed blender for the apple purée to achieve a silky, smooth texture that pairs wonderfully with the crispy pork belly.
• Don’t Rush the Jus: Take your time reducing the red wine jus; it should coat the back of a spoon before serving to enhance the dining experience.
• Use Quality Ingredients: Opt for high-quality pork belly and a good full-bodied red wine, as these play a crucial role in the overall flavor of your dish.
• Taste as You Go: Adjust the sweetness of the apple purée and the seasoning of the jus as you prepare, ensuring the perfect balance in your Pork Belly with Apple Purée & Jus.
Make Ahead Options
Preparing Pork Belly with Apple Purée & Jus ahead of time is a fantastic way to save time for busy weeknights or special occasions! You can roast the pork belly up to 24 hours in advance; simply let it cool completely, then refrigerate it in an airtight container to preserve the flavors and texture. The apple purée can be made up to 3 days ahead; just blend and store it in the fridge, ensuring it is well-sealed to maintain its silky quality. When you’re ready to serve, reheat the pork belly in the oven to restore its crispness (around 25 minutes at 180°C/350°F) and gently warm the purée on the stove. With this prep, you’ll enjoy gourmet results with minimal effort, making dinner a delightful experience!
Storage Tips for Pork Belly with Apple Purée & Jus
Fridge: Keep leftovers in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, freeze pork belly slices separately in airtight bags for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat the pork belly in the oven at 180°C (350°F) for about 15–20 minutes to restore its crispiness. Serve with fresh apple purée for best results.
Apple Purée Storage: Store the apple purée in a sealed container in the fridge for up to 3 days. Reheat gently or serve cold as a refreshing condiment with your pork belly.
Pork Belly with Apple Purée & Jus Variations
Feel free to get creative and make this dish your own with these delightful twists!
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Pear Purée: Swap apples for ripe pears in the purée for a sweeter, more delicate flavor. You’ll be amazed at how well this complements the pork.
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Maple Sweetness: Replace sugar in the apple purée with pure maple syrup for a rich, caramel-like sweetness that enhances every bite.
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Spicy Kick: Add a pinch of cayenne pepper to the red wine jus for a subtle heat that perfectly contrasts the savory pork belly.
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Herb-Infused Jus: Infuse your chicken or vegetable stock with fresh thyme or rosemary for a fragrant jus that elevates the dish’s aromatic profile.
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Crispy Skin Twist: Experiment with a coating of crushed garlic and herbs on the pork skin for an additional layer of flavor and aromatic crispness.
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Vegan Delight: Use seitan or mushrooms in place of pork belly and prepare the apple purée and jus as directed for a plant-based gourmet experience.
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Fruit Garnish: Finish the dish with pomegranate seeds or candied citrus peels for a burst of color and unexpected bursts of sweetness.
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Nutty Crunch: Add toasted walnuts or pecans to the apple purée for a delightful crunch that contrasts beautifully with the creamy texture.
Pork Belly with Apple Purée & Jus Recipe FAQs
What type of pork belly should I use for this recipe?
Absolutely, choosing the right pork belly is essential! Opt for a well-marbled cut with a thick layer of skin for the best texture and flavor. Look for fresh pork belly with a pinkish hue and minimal dark spots. Scoring the skin in deep lines helps render the fat during cooking, making it crispy and delightful.
How should I store leftovers of pork belly with apple purée?
Very easy! Place any leftovers in an airtight container and store them in the fridge for up to 3 days. If you need to store longer, consider freezing the pork belly slices individually wrapped in plastic wrap and placed in a freezer bag. They can stay fresh for up to 3 months. Just remember, thaw them in the fridge before reheating!
Can I freeze the apple purée?
Yes, definitely! The apple purée can be frozen for later enjoyment. Pour the purée into an airtight container or freezer-safe bag, making sure to leave some space for expansion. It can be stored in the freezer for up to 3 months. When ready to use, thaw it in the fridge overnight and gently reheat it on the stove for the best texture.
What if my pork belly skin isn’t crispy?
No worries! If the skin doesn’t crisp up as desired, you can try a few troubleshooting methods. First, ensure you score the skin deeply before cooking. If it still doesn’t crisp, place the pork under the broiler for a few minutes, watching closely to prevent burning. The high heat should help achieve that beautiful golden crunch!
Is this recipe suitable for those with dietary restrictions?
Absolutely! While the primary recipe includes pork and butter, there are variations available. For a dairy-free option, substitute unsalted butter in the apple purée with a neutral oil. Additionally, if anyone has allergies to certain ingredients, feel free to adjust the recipe—like using vegetable stock instead of chicken stock in the jus for a lighter option. Always ask your guests for dietary preferences to make this dish inclusive!
How long does the red wine jus need to simmer?
The red wine jus should simmer until it reduces by half and thickens to a glaze-like consistency, which typically takes about 15 to 20 minutes. Start over medium heat and stir occasionally. It’s important to keep an eye on it, as reduction can sometimes happen faster than expected—especially if you’re using a wide pan that allows moisture to evaporate quickly!
Master Pork Belly with Apple Purée & Rich Red Wine Jus
Ingredients
Equipment
Method
- Preheat the oven to 220°C (425°F).
- Rub the pork belly with olive oil and sea salt evenly.
- Roast the pork belly for 25 minutes until the skin bubbles, then reduce to 180°C (350°F) and roast for an additional 90 minutes.
- Make the apple purée by cooking apples, unsalted butter, and sugar in a saucepan until soft, then blend until smooth.
- Prepare the red wine jus by simmering red wine, chicken stock, and balsamic vinegar until reduced by half and thickened.
- Assemble the dish by spreading apple purée on plates, adding pork belly slices, drizzling with red wine jus, and garnishing with microgreens and optional apple slices.