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Slow Roasted Pork Belly

Slow Roasted Pork Belly

Slow-roasted pork belly braised with apples, fennel, onion, garlic, and our Apple Pie Cinnamon Spiced BBQ Rub. The interior of the pork is moist and tender while the skin crisps up and caramelizes with the sweetly spiced rub. 

Slow Roasted Pork Belly 

Difficulty: Moderate
Prep time: 15 minutes
Cook time: 90 minutes
Serves: 4


2 1/2 lbs. 

Pork Belly
2 tsp Olive Oil
1/4 cup Apple Pie Cinnamon Spice Rub

2 Fennel Frond Stalks 
Red Onion
Garlic Cloves
1/4 tsp Thyme, dried
1 cup Chicken Stock
1 T Apple Cider Vinegar



  1. Preheat the oven to 450 F.

  2. Score the pork belly fat in a cross-hatch pattern, then drizzle with olive oil.

    Season generously in Apple Pie Rub

  3. Place in a 13x9 inch baking dish and roast for 20 to 25 minutes. Remove from oven and add chicken stock and vinegar, making sure to pour into a corner of the dish, not directly on top of the pork.

  4. Meanwhile, peel and core the apples, then cut into large wedges. Halve the fennel frond stalks, cut the red onion into wedges, and smash the garlic cloves.

  5. Place apple, fennel, onion, garlic, and thyme around the edges of the baking dish. 

  6. Return pork to the oven, reduce the oven temperature to 350 F, and continue roasting the pork for 1 hour.

  7. Increase the oven temperature to 500 F, and roast for 10 minutes, then remove pork belly from the oven.

    Allow the pork to rest on a cutting board for 10 to 15 minutes, then slice thin (sometimes easier to turn pork skin-side down, then slice, so as to not tear the candied skin).

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