Preheat your oven to 220°C (430°F). Pat the pork belly dry thoroughly with paper towels, especially the skin, to ensure crispiness. Using a sharp knife, score the skin crosshatch in a deep but careful pattern without cutting into the meat. Rub a generous teaspoon of coarse sea salt into the skin and down into the cuts to help draw out moisture and promote crackling.
Place the pork belly on a wire rack set over a baking sheet. Roast in the hot oven for 30 minutes until the skin begins to puff and crackle—listen for that satisfying snap. Reduce the oven temperature to 160°C (320°F) and continue roasting for about 1.5 hours, flipping the meat halfway if needed, until the meat is tender and juices run clear.
While the pork roasts, prepare the apple puree. Place the peeled, cored, and chopped apples into a saucepan. Add a splash of water, a teaspoon of brown sugar if desired, and a squeeze of lemon juice. Cook over medium heat for 15-20 minutes, stirring occasionally, until the apples are soft and begin to break down.
Use a spatula or spoon to mash the cooked apples into a smooth puree. For an extra silky texture, you can blend it briefly with an immersion blender. Season with a pinch of cinnamon or herbs if you like, and taste to adjust sweetness or acidity.
Once the pork is done roasting, turn on the broiler for 2-3 minutes to re-crisp the skin if needed. Carefully remove from the oven and let the pork rest on a cutting board, tented loosely with foil, for at least 10 minutes to allow juices to redistribute.
Slice the pork belly into thick, even pieces, aiming for a good balance of crispy skin and tender meat. Plate the slices and spoon a generous amount of warm apple puree alongside. Drizzle any pan juices or rendered fat over the pork for extra flavor.
Serve immediately while the pork skin crackles and the apple puree is still warm and vibrant. Enjoy the satisfying contrast of crispy, tender pork with the tangy sweetness of the apples.
