Pork belly slices with apple and sage are the British autumn plate when you want crispy-edged belly with sweet apple and woody sage. Roast Pork Belly Slices 700g until the fat renders, then finish with apple wedges. Shop Pork Belly and Pork for butcher belly slices.
Ingredients
- 700g pork belly slices
- 2 eating apples, cored and wedged; 1 onion, sliced
- 1 tbsp oil; 8–10 sage leaves; 1 tsp wholegrain mustard
- Salt and pepper; splash of cider or apple juice (optional)
- Mash or roast potatoes to serve
Method
- Heat oven to 190°C fan. Pat belly dry; score the fat lightly if thick. Season well.
- Toss onion and apple with oil, sage and mustard on a tray. Lay belly slices on top, fat-side up.
- Roast 35–45 minutes until the fat is golden and the meat is cooked through. Add a splash of cider for the last 10 minutes if you like.
- Rest 5 minutes. Spoon pan juices over.
- Serve pork belly slices with apple and sage and creamy mash — proper British comfort.
Want sticky BBQ? BBQ Pork Belly Slices 700g are ready-glazed. Browse Pork for more pork cuts.