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Slow roast Pork Belly with caramelized apple sauce

Slow roast Pork Belly with caramelized apple sauce

The Rotisserie-style Pork Belly at Leopard's Leap is such a favourite that Chef Christiaan decided to share a recipe for a family-style festive table!

Slow roast Pork Belly with caramelized apple sauce recipe

Serves 8


3 kg Pork Belly, bone off, skin on, rind scored a 1 cm intervals

Olive oil


Optional seasoning: Ground coriander, cumin or fenugreek.

Caramelized Apple Sauce

4 - 6 Granny smith apples, cored and peeled

200 g Butter

2 Tbsp Brown sugar or honey

1 Tbsp Chopped sage



Water if needed


Preheat oven to 180°C (350°F).

Rub the oil and salt into the pork rind.

Place the pork, rind-side down, on a baking tray and roast for 1 hour.

Increase the oven temperature to 200°C, turn the pork and roast for a further 1 hour 20 minutes or until the skin is golden and crunchy.

To make the sauce: Melt the butter over a medium heat and cook the apples until half cooked. Then add the rest of the ingredients. Cook until apples are soft. Blend the apple mixture to a puree.

The pork is both crispy and succulent and the apple sauce perfectly balances sweetness and tartness. Complement these delightful flavours and textures with our Culinaria Pinot Noir!

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