Crispy-Skinned Pork Belly with Cider-Glazed Apples

1. Preheat Oven and Prepare Pork Belly

First, preheat your oven to 425°F. Place the pork belly on a rack in a roasting pan. If you don't have a rack, use 1 tablespoon of olive oil to lightly coat the base of the pan to prevent sticking. Elevating the pork belly ensures even cooking.

2. Salt the Pork Belly

Next, sprinkle salt generously over the pork belly, paying special attention to rub it into the cuts in the rind. This is crucial as the salt helps extract moisture, leading to that coveted crispy skin. You'll know it's right when you see visible salt crystals.

3. Dry and Oil the Pork Belly

After salting, wipe the rind with paper towels to remove any excess moisture. Rub both sides of the pork belly with a tablespoon of olive oil. The oil promotes crisping, and you should notice a shiny surface on the rind.

4. Roast the Pork Belly

Roast the pork belly rind side up in the preheated oven for 30 minutes. The high heat will puff up the rind, and you should see the skin bubbling. Then, reduce the oven temperature to 375°F and continue roasting for 2 hours. This lower heat allows the meat to become tender while keeping the crackling crisp, and you should see the skin turn a beautiful golden brown.

5. Prepare and Bake the Apples

While the pork belly is roasting, prepare the apples. Place the Golden Delicious apples in a snug baking dish and pour the hard cider over them. This step can be done about 40 minutes before the pork belly finishes cooking. Place the dish of apples in the oven at 375°F and bake until the apples are tender, which should take around 40 minutes.

6. Rest the Pork Belly

Once the apples are cooked, take them out of the oven. When the pork belly is done, let it rest for 15 minutes covered with foil. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is succulent.

7. Serve

Finally, slice the pork belly into thick slices. Serve it alongside the baked apples, which will have absorbed the cider’s rich flavors, adding a sweet and tangy complement to the savory pork.