Bring some sparkle to your holiday table with Crispy Pork Belly with Roasted Apples & Sage — a festive showpiece that delivers golden crackle, cozy aromatics, and just the right touch of seasonal sweetness.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Crispy Pork Belly with Roasted Apples & Sage
Ingredients
- 3.3 lbs boneless pork belly
- 1 tbsp neutral vegetable oil
- ½ tbsp sea salt
- 1 tsp garlic powder
- ¼ tsp crushed red pepper
- 2 cups natural apple juice
- ¼ cup apple cider vinegar
- 1 tbsp brown sugar
- 3 large gala apples cored and quartered
- Fresh sage leaves
Method
- Pat pork dry with paper towels. Use a sharp knife to score the skin in ½” sections. Transfer to a roasting pan and refrigerate uncovered for 2 hours, until pork is very dry to the touch.
- Preheat the oven to 375 F. Rub the pork all over with oil and spices, then turn it skin side down in the pan.
- Transfer to the oven and roast for 1 hour. Remove from the oven and drain the fat off the pan, then flip the pork and add apple juice, vinegar, and sugar. Return the pan to the oven and roast for another 30 minutes, or until the skin starts to look golden and crispy.
- Nestle apples and sage leaves around the pork and return to the oven to cook for another 20-30 minutes, or until apples are tender.
- Slice and serve along something bright and fresh, such as salad with a lemony dressing. Enjoy!
