tangleby crispy pork belly




Prep Time


Cook Time

I’ve lost count of how many times this recipe has been cooked at Tangleby. It never disappoints. Serve on a bed of Celeriac Purée.



For the pork belly

  • 1kg pork belly
  • 3 medium apples
  • 1 tablespoon flaky sea salt
  • 5 tablespoons cooking oil
  • Microgreens, to garnish (optional)

For the fragrant sauce

  • ¾ cup honey
  • ⅓ cup lemon juice
  • ¼ cup rice wine vinegar
  • ¼ cup tomato sauce
  • ¼ cup soy sauce
  • 1 clove garlic — crushed
  • 1 whole star anise
  • 1 cinnamon stick — broken into 3 pieces
  • ¾ teaspoon black peppercorns
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon whole cloves
  • ¼ teaspoon chilli flakes
  • ¼ teaspoon salt
  • ½ cup fresh coriander sprigs


For the tangleby crispy pork belly

  • Preheat the oven to 150°C (130°C fan bake). Line a roasting dish with two long sheets of foil.
  • Cut the apples in half and arrange in the prepared dish so the pork can sit on top of them.
  • Remove all the moisture from the pork skin by dabbing with paper towels.
  • Score the pork skin. Mix the salt and oil and rub into the skin well.
  • Place the pork onto the apple halves and gather up the foil so it surrounds the pork but leaves the skin exposed.
  • Cook for 3 hours.
  • Reduce the oven temperature to 140°C (120°C fan bake) and cook for another hour.
  • Increase the oven temperature to 240°C grill (220°C fan grill). This will bring the crackling up to perfection, but watch it constantly to avoid burning.
  • While the pork is roasting, make the Fragrant Sauce by bringing all the ingredients to a simmer in a saucepan over a medium heat and cooking for 15 minutes, stirring occasionally. Pour through a fine sieve. Return to the saucepan and reheat when ready to serve.
  • Slice the pork and serve with the Fragrant Sauce and the baked apple on the side. Garnish with microgreens, if desired.