Roast Kurobuta Pork Belly with Apple Sauce
Posted April 23, 2015 by Matt Moran
Prep :  125 minCook :  85 minReady Time 3 hour, 30 minServings: 8


  • 2 kilograms kurobuta pork belly bones removed
  • 300 grams table salt
  • 1 teaspoon ground star anise
  • 2 teaspoons white pepper
  • 1 tablespoon ground all spice
  • 1 teaspoon five spice powder
  • 2 teaspoons fennel seeds crushed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • extra virgin olive oil for rubbing

Apple Sauce

  • 300 grams castor sugar
  • 100 millilitres rice wine vinegar
  • 1/2 vanilla bean split
  • 5-6 green apples peeled
  • 1/2 lemon juice only


  1. Score the pork with a knife, forming a criss-cross pattern about 1 cm apart. Mix together the salt and spices and rub all over the pork. Cover and leave for 2 hours, then rinse the salt mix off the pork and pat dry with kitchen paper.
  2. Preheat the oven to 250°C.
  3. Place the pork on a wire rack in a roasting tin, skin-side up, and rub with a little oil. Roast for 30 minutes until the skin is crispy, then reduce the temperature to 160°C. Roast the pork for a further 40 minutes until tender. Remove, cover with foil and leave to rest for 15 minutes.
  4. To prepare the apple sauce, place the sugar,vinegar and vanilla bean in a medium saucepan, bring to the boil and boil for 5 minutes. Add the apples and lemon juice and cook for a further 5 minutes. Remove from the heat and take out the vanilla bean.Transfer to a food processor and blend until smooth.
  5. To serve, cut the pork into slices and spoon the apple sauce over the top.