Slow cooked Pork Belly and saffron poached apple


  • For 1kg of pork belly skin on
  • Fresh Thyme
  • Unpeeled Garlic cloves
  • Olive Oil
  • Salt & Pepper
  • Pink Lady apples (as many as you like)
  • 100g white sugar
  • 4g saffron pistils


  1. In a roasting tray, put some thyme and unpeeled garlic then put the pork belly on top of it.
  2. Rub some olive oil and salt & pepper on the skin of the pork belly.
  3. Place the tray in the oven at 170C for 1 hour, then add 1cup of water to the tray and cover it with foil and keep cooking at 150C for another 2 hours.
  4. The pork should be super tender. Remove the foil and place a sheet of baking paper on the skin of the pork, place another empty tray on top and add some weight to it (not too much) so the belly is nice and flat.
  5. Let it cool down.
  6. Peel, core, and cut your Pink Lady apples into 8 wedges.
  7. Bring 1L of water to the boil and add the white sugar and saffron pistils.
  8. Poach the apple wedges for no more than 4min then drain and place them on a paper towel to dry the excess liquid.
  9. When the pork belly is cold, remove the skin and cut it into 1 inch squares.
  10. Take 1 square of pork belly and 1 wedge of poached apple and stick them together using a bamboo skewer.
  11. To serve hot, reheat them on a flat tray at 150C for 5-6min.