Non-VegetarianSouth East English cuisine Main Course

Hampshire Hog Roast Pork Belly

Name: Hampshire Hog Roast Pork Belly
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: South East English
Ingredients: 1.2 kg Pork belly; 1.5 tbsp coarse sea salt; 1 tbsp Vegetable oil; 1 tsp fennel seeds; 1 tbsp fresh thyme leaves; 500 g bramley cooking apples; 2 tbsp caster sugar; 2 tbsp hampshire apple cider; 15 g Unsalted butter

Succulent, melt-in-the-mouth pork belly topped with golden, shatteringly crisp crackling, served alongside sharp homemade Bramley apple sauce.

🇬🇧United Kingdom· South East England

Prep: 20 min
Cook: 120 min
Total: 140 min
Servings: 4
Difficulty: Easy
Calories: 680 kcal

Ingredients

0 of 9 gathered

Servings

1¼ kg Pork belly — rind scored into thin strips
1½ tbsp coarse sea salt — for drawing out moisture and seasoning
1 tbsp Vegetable oil — for rubbing the skin
1 tsp fennel seeds — lightly crushed
1 tbsp fresh thyme leaves — finely chopped
500 g bramley cooking apples — peeled, cored, and roughly diced
2 tbsp caster sugar — adjust to taste
2 tbsp hampshire apple cider — or water
15 g Unsalted butter — to finish the apple sauce

Equipment

•Roasting tin
•Wire rack
•Small saucepan
•Chef's knife
•Paper towels

Nutrition

Per serving, approximate

Calories: 680 kcal
fat: 52 g
carbs: 14 g
fibre: 2 g
protein: 38 g
calories: 680 kcal

Instructions

1
Pat the pork belly skin completely dry using paper towels.
2
Rub the vegetable oil evenly over the skin and meat.
3
Mix the coarse sea salt, crushed fennel seeds, and thyme in a small bowl.
4
Rub the salt mixture firmly into the scored lines on the skin.
5
Place the pork skin-side up on a wire rack inside a roasting tin.
6
Roast at 220°C (200°C fan) for 30 minutes until the skin blisters.
7
Reduce the oven to 160°C (140°C fan) and roast for a further 90 minutes.
8
Simmer the diced apples, sugar, and cider in a saucepan for 12 minutes.
9
Stir the butter into the softened apples until smooth, then keep warm.
10
Rest the cooked pork belly for 15 minutes before slicing into thick portions.

Chef's tips

For the crispest crackling, leave the scored pork uncovered in the fridge overnight before cooking so the skin dries out thoroughly. Ensure you score through only the fat layer, avoiding cutting into the meat itself.

Ingredient substitutions

Bramley cooking apples → Granny Smith apples with half the sugar
Hampshire apple cider → cloudy apple juice or tap water

Storage

Store cooled leftover pork and apple sauce in separate airtight containers in the fridge for up to 3 days.

Reheating

Reheat pork slices on a baking tray in an oven preheated to 180°C (160°C fan) for 10 to 12 minutes to keep the crackling crisp.

Common mistakes to avoid

•Leaving excess moisture on the skin, which creates chewy rather than brittle crackling.
•Cutting too deep into the flesh when scoring, which lets steam escape and softens the skin.
•Carving immediately without resting, which causes the succulent meat juices to drain away.

Serving suggestions

Serve with crisp roast potatoes, buttered Savoy cabbage, and rich cider gravy.Spoon warm Bramley apple sauce generously alongside the carved pork slices.