Roast pork belly with apple cream sauce

Roast pork belly with apple cream sauce

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This roast belly of pork with its crispy crackling is utterly delicious when served with the perfect accompaniment – apple cream sauce!

  • Recipe serves4-6
  • Preparation time20 minutes
  • Cooking time150 minutes


  • 15 ml Dijon mustard
  • ¾ cup Water
  • 1 KNORR Chicken Stock Pot
  • 30 ml Apple juice
  • 1 Red apple, peeled, cored and finely diced
  • ½ Red onion, finely chopped
  • 10 ml Margarine
  • 900 g Rolled pork belly
  • 15 ml Olive oil
  • 15 ml Robertsosn Atlantic Sea Salt
  • 5 ml Robertsons Thyme
  • ⅓ cup Cream
  • 5 ml Cornstarch


  • Preheat oven to 180°C.
  • Combine thyme, sea salt and olive oil in a bowl.
  • Dry the skin of the pork belly well with paper towel.
  • Using a sharp knife make criss-cross incisions along the skin of the pork belly without cutting into the meat.
  • Rub the olive oil mixture over the pork belly and place into a roasting tray.
  • Roast in a preheated oven at 180°C for 2-2 ½ hours or until the juices run clear then remove from the oven and allow to rest before slicing.
  • In the meantime melt the margarine in a pan and gently fry the red onion until soft then add the diced apple and fry for 2 minutes.
  • Add the apple juice and then allow to KNORR Chicken Stock Pot to melt in the pan before adding the water and cream.
  • Allow to simmer for 5 minutes then stir in the Dijon mustard.
  • Mix the cornstarch with a little water to form a smooth paste and then stir this into the sauce and allow to simmer for a further 5 minutes.
  • Serve sliced pork belly drizzled with apple cream sauce and roasted potatoes.