My recipes
A neutral placeholder standing in for a photo of Slow-Roast Pork Belly and Loin with Apples
Searing

Slow-Roast Pork Belly and Loin with Apples

Prep 25 min Cook 3 hr Total 3 hr 25 min Servings 8

By Lukasz Jagiello

Inspired by The F Word S2E9. Who Taught Me: Gordon Ramsay

Published Oct 11, 2026 · Updated Oct 11, 2026

Jump to recipe
About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Bone-dry skin is the only secret to crackling — moisture steams it chewy.

Ingredients

Method

  1. 01

    Dry the belly skin overnight uncovered if possible. Rub flesh with fennel and salt; salt the skin generously.

  2. 02

    Roast belly on apples and onions at 300°F for 2 hours.

  3. 03

    Season loin and add to the pan with cider; raise to 425°F and roast 35–45 minutes until loin hits 140°F and skin crackles.

  4. 04

    Rest meats. Mash some apple into pan juices with stock and mustard, simmer 5 minutes.

  5. 05

    Slice both cuts and serve with the apple sauce.

Notes & swaps

  • Bone-dry skin is the only secret to crackling — moisture steams it chewy.

Related recipes