Pork Belly Roasted with Apples

Pork Belly Roasted with Apples

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1 1/2 -2 lb pork belly, scored
Bavarian Essence
1 onion, halved and sliced
1 -2 apples cut into eighths
4 sprigs fresh rosemary
2 tbsp olive oil
1 tbsp white wine vinegar


Rub the pork belly all over with salt, then with Bavarian Essence.  For a really crispy skin, refrigerate overnight uncovered.  If you can’t be bothered, 3 hours works.

Preheat the oven to 350 F.  On the bottom of a tajine or roasting pan, scatter the onion, apples and rosemary.  Whisk the olive oil and vinegar together, then pour over the onions, apples and rosemary.  Place the pork belly on top and roast for 1 1/4  – 1 1/2 hours.