Preheat your oven to 160°C (320°F). Pat the pork belly dry with paper towels to remove moisture, which helps achieve crisp skin later.
Use a sharp knife to score the pork skin in a crosshatch pattern, being careful not to cut into the meat underneath. Rub the skin generously with sea salt; this draws out moisture and promotes crackling.
Heat an ovenproof skillet over medium-high heat with a teaspoon of neutral oil. Place the pork belly skin-side down and sear for 5-7 minutes, listening for the crackling sound and watching the skin turn golden and crispy.
Flip the pork belly to sear the meat side for 2-3 minutes until browned. Tuck smashed garlic cloves and herb sprigs around the meat to infuse flavor during roasting.
Transfer the skillet to the oven and roast uncovered for about 2 hours. The fat will slowly render out, and the skin will become crackly. Check after 1 hour and baste with pan juices if needed for even crisping.
Meanwhile, peel, core, and chop the apples into small chunks. In a small saucepan, melt a teaspoon of butter over medium heat, then add the apples and cook gently for about 15 minutes until soft and fragrant.
Add a teaspoon of apple cider vinegar and a pinch of salt to the cooked apples. Mash with a wooden spoon or use a masher until smooth, adjusting for consistency—add a splash of water if too thick.
Once the pork has roasted for 2 hours and the skin is golden and crackling, remove it from the oven and let it rest for 10 minutes. Resting helps retain juices and makes slicing easier.
Slice the pork belly into thick, crispy pieces. Plate the slices alongside a generous spoonful of the smooth apple puree, drizzled with any pan juices for extra flavor.
Enjoy your crispy pork belly with bright, silky apple puree—perfect for a cozy, flavorful meal.
