Meat and Game
Professional Pork Belly with Apple and Sage Recipe
This recipe elevates the classic pairing of pork and apple through precise temperature control and professional pressing techniques. Succulent, tender meat meets a sharp, velvety burnt apple purée and the earthy punch of a reduced sage-infused jus.
- Prep
- 45 min
- Cook
- 240 min
- Serves
- 4
- Level
- Advanced
- Per serving
- 850 kcal
Method
Dry Brine: Score the pork skin with a 2mm diamond pattern using a scalpel or sharp utility knife, ensuring you do not cut into the meat. Rub 30g of Maldon salt deeply into the scores. Refrigerate uncovered for 12-24 hours to dehydrate the skin.
Slow Roast: Pre-heat a convection oven to 120°C (250°F). Place the pork on a wire rack over a roasting tray. Roast until the internal core temperature reaches 90°C (194°F), typically 3.5 to 4 hours. This allows the collagen to gelatinize.
The Press: Place the cooked pork into a deep-sided tray. Top with a second flat tray and apply 2kg of weight evenly. Chill for 6 hours or overnight. This step is essential for the flat, professional aesthetic and uniform texture (Can be simplified by skipping, but the meat will be less compact).
Burnt Apple Purée: Core and quarter 3 apples. In a heavy-bottomed pan, cook the apples in 20g of butter over medium-high heat until they reach a deep mahogany color. Deglaze with 50ml cider vinegar, then blend at high speed until smooth. Pass through a fine-mesh sieve (chinois).
Sage Jus: Reduce the chicken stock by 75% in a small saucepan until it coats the back of a spoon. Add the bruised sage leaves and remaining cider vinegar. Steep for 10 minutes off the heat, then strain.
Crisp and Portion: Cut the cold, pressed pork into perfect 5cm squares. Place skin-side down in a cold, dry non-stick pan. Set heat to medium and render for 8-12 minutes until the skin is perfectly level and crisp. Flash-sear the remaining sides for 30 seconds.
Assembly: Place a 30ml offset swipe of apple purée on a warmed plate. Position the pork belly cube. Drizzle 15ml of sage jus around the base. Garnish with a single flash-fried sage leaf.
Notes
Always start the skin-side rendering in a cold pan; a hot pan will cause the skin to curl and prevent even contact.
If you lack a chinois, blend the apple purée for a full 3 minutes on high to ensure the finest possible texture.
For the cleanest cuts, portion the pork belly while it is still fridge-cold using a sharp chef's knife.
The 12-hour air-dry in the fridge is the most important factor for achieving glass-like crackling.
