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Roast Pork Belly with Apple Puree and Cider Vinegar Vinaigrette

by · 14 comments
Roast pork belly with apple puree and cider vinegar vinaigrette01

Although I missed the first few episodes of MasterChef Australia, season 4, as I travelled back to my home town, Hong Kong, I’m glad that I could catch up nearly all of them right now. I’ve been itching to try many of the dishes created during the show, as they all were tested by the judges, thus I have confidence in trying at home. Needless to say, I’d pick the simple and delicious ones without doubt. After watching Audra Morrice, one of the contestants, made a roast pork belly dish, an idea came up in my mind instantly. Why not combining my roast pork belly with her inviting vinaigrette? Viola, the dish was so tasty, as well as presentable in any formal occasions.

Roast Pork Belly with Apple Puree and Cider Vinegar Vinaigrette
(Printable recipe)
By Christine's Recipes
Prep time: 40 mins
Cook time: 60 mins
Yield: 4 serves

  • 600 gm roast pork belly (refer to this previous recipe)
Apple puree:
  • 2 granny smith apples, cored, peeled and chopped
  • Juice of half a lime
  • 1 tsp sugar
  • 1 to 2 Tbsp water
Honey cider vinegar glaze:
  • 1/4 cup honey
  • 1/4 cup cider vinegar
Cider vinaigrette:
  • 2 tsp Dijon mustard
  • 1/2 tsp sugar
  • Pinch salt
  • 2 Tbsp water
  • 1½ tsp cider vinegar
  • 100ml grapeseed oil
  • Watercress and baby mache, to serve
  • To make the roast pork belly, I used my previous recipe. (Note: For those who are interested in Audra Morrice’s original recipe, please hop over to MasterChef Australia’s official site.) You have to half all the ingredients and skip the five spices powder or just sprinkle a pinch of it if you like an extra fragrance.
  • For apple puree, place apples in a saucepan with lime juice, sugar and 1 to 2 tablespoons of water. Cover and simmer until tender. Blend in a thermomix or blender until smooth. Check for seasoning.
  • For glaze, bring both the honey and cider vinegar to a boil over medium heat, simmer until syrup thickens.
  • For vinaigrette, mix all ingredients and whisk well until emulsified.
  • To serve, place pork on a serving plate and drizzle with glaze. Add a dollop of apple puree next to pork. Add watercress, top with baby mache and lightly dress with vinaigrette.
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  1. You have made a humble pork belly look so gourmet and appetizing.

  2. mmmm...I can almost hear the crunch of the crackling. And the vinaigrette is a nice change from the usual mustard.

  3. Christine...gosh you made the roast pork yourself and it is like those bought ones...well done! thanks for sharing another wonderful recipe. Btw I have tried out your strawberry yogurt ice cream and it was great. I have posted it up and mentioned you :)
    Have a great weekend and now I am thinking of your siew yok /roast pork belly :)

  4. ya, i believe the applesauce will go very well with roast pork...I usually make a orange cinnamon sweet sauce to go with it too!

  5. I am not quite sure if roast pork belly originated as Chinese/Asian or Western cuisine but I am very sure I better know roast pork belly as siu yok and to have siu yok with this sauce-vinaigrette is a great fusion of cuisines :)

  6. what a gorgeous presentation! I think the skin looks marvelous!

  7. I seriously have a pork belly craving now, clearly the best part of a pig.

  8. your presentation is truly stunning. love roast pork belly very much.

  9. Such adorable presentation!! Roast pork and apple goes so well together. I'm craving some now!

  10. Love the crackling look. Christine, I am amazed at how you cut it so beautifully! This fatty pork would be perfect for the cold weather here :D

  11. Hi Christine, once I looked at your roast pork belly with apple puree and vinegar vinaigrette recipe and those pretty pictures, they made my mouth water everywhere, and I can even smell it. I didn’t like pork belly before, I thought it taste so greasy. My father told me just imagine the belly is soft like tofu, and you will like it. I tried several times, and finally I like pork belly especially roasted one because I like crunchy. I also looked your crispy roast pork belly, I like this one with apple puree and vinegar vinaigrette better. But I will try that recipe with dark. Do you think your crispy roast pork belly recipe works for dark too?

  12. @Jiayan:
    Thanks for your feedback.
    Sorry, I don't quite get your question. What does you mean by "dark"?

    1. Hahaha! I think Jiayan mistyped duck as dark.

      Every night, while bfeeding my baby to sleep, I'm reading your recipe and I just wish that I can grab the food out of the picture to eat it!