Hairy Bikers Pork Belly Recipe

This Hairy Bikers Pork Belly Recipe is a crispy and succulent recipe, which uses pork belly and fresh apples. It’s the ultimate comfort food recipe, ready in about 2 hours 50 minutes.

Jump to Recipe

Hairy Bikers Pork Belly Ingredients

For the Pork Belly:

• 1.5kg (about 3.3 lbs) boneless pork belly, rind deeply scored
• 2 tbsp fresh thyme leaves, finely chopped
• 2 tsp sea salt flakes
• 1 tsp coarsely ground black pepper

For the Roasting Bed & Gravy:

• 3 medium apples, peeled, cored, and cut into thick slices
• 2 medium onions, sliced
• 1 large handful of fresh sage leaves
• 2 tsp plain flour
• 200ml (about 7 fl oz) cider
• 100ml (about 3.5 fl oz) water

How To Make Hairy Bikers Pork Belly

1. Prepare the oven and pork: Preheat your oven to 240°C (220°C Fan) / 475°F / Gas Mark 9. Pat the pork rind completely dry with paper towels.
2. Season the meat: Mix thyme, sea salt, and black pepper. Rub all over the pork, getting deep into the rind scores and underside.
3. Roast at high heat: Place pork in a roasting tin and roast for 25–30 minutes to make the rind start to crisp.
4. Reduce heat and continue cooking: Lower oven to 180°C (160°C Fan) / 350°F / Gas Mark 4. Roast for another hour.
5. Prepare the apple and onion bed: Toss apples, onions, and sage together in a smaller roasting tin to form a compact pile.
6. Combine and cook further: Place the pork on top of the apple and onion mixture. Keep the original roasting tin with juices aside.
7. Final roast for tenderness: Roast for a final hour, until the pork is tender.
8. Make the gravy: Skim excess fat from the first roasting tin. Stir in flour, cook 1 minute, then gradually add cider and water. Simmer 3–4 minutes, stir, and strain into a small saucepan.
9. Rest the pork: Transfer pork to a carving board and rest for 15–20 minutes. Scoop cooked apples and onions into a serving bowl and reheat the gravy before serving.

Recipe Tips

• How to get perfectly crispy rind: Pat the rind completely dry and give it a high-heat blast at the start.
• How to check tenderness: Insert a fork into the meat; it should slide in easily without resistance.
• Can I prep this ahead?: Yes, season the pork and prep the apple-onion bed up to a day in advance.
• How to avoid soggy apples: Place pork on top of apples after the first hour of roasting to cook them in the pork juices without becoming mushy.
• How to thicken gravy: Gradually add a bit more flour or simmer longer until it reaches your desired consistency.

What To Serve With Pork Belly

Here are some classic sides that pair beautifully with this pork belly:

• Roasted or mashed potatoes
• Steamed green vegetables (broccoli, green beans, or peas)
• Red cabbage or braised cabbage
• Fresh crusty bread to soak up the gravy

How To Store Pork Belly

Refrigerate: Keep in an airtight container for up to 3 days. Reheat gently in the oven to avoid drying out.
Freeze: Pork can be frozen for up to 2 months. Defrost in the fridge overnight before reheating.

Pork Belly Nutrition Facts

• Calories: 550 kcal
• Protein: 35g
• Fat: 40g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook pork belly without scoring the rind?
Scoring helps the fat render and creates crispy crackling, so it’s highly recommended.

Can I use another type of apple?
Yes, firmer apples like Braeburn or Granny Smith work best for roasting.

Do I need to use cider in the gravy?
Cider adds sweetness and depth, but you can substitute with apple juice or stock if preferred.

How long should I rest the pork before carving?
Rest for at least 15–20 minutes to keep the meat juicy and tender.

Try More Recipes:

• Hairy Bikers Quiche Lorraine Recipe
• Hairy Bikers Porchetta Recipe
• Hairy Bikers Lemon Drizzle Cake Recipe