Making the Crackling Pork

  • Pork Belly 1.5 kg
  • Oil 75.0 ml
  • Salt 200.0 g

Making the Caramelised Apples

  • Water 350.0 ml
  • Milk 100.0 ml
  • Salt 3.0 g
  • Cream 100.0 ml
  • Knorr Potato Flakes 2kg 100.0 g

Preparing the Apple Cider Gravy

  • Sugar 20.0 g
  • Sea Salt 2.0 g
  • Butter, chopped 40.0 g
  • Green Apple, peeled and wedges 400.0 g
  • Thyme, chopped 0.5 g

Mash Potato

To Serve

  • Fennel, sliced 100.0 g
  • Lemon Juice 10.0 g
  • Olive Oil 10.0 ml
  • Sea Salt 1.0 g

This crackling pork belly recipe keeps the pork tender and juicy on the inside, and crispy pork crackling on the outside. Pair it with an apple cider gravy to give your guests a medley of flavours with each bite they take.



  1. Making the Crackling Pork

    • Score the pork belly with a sharp knife, then rub the surface generously with oil and salt.
    • Place in a large baking dish and bake at 220°C for 20 minutes in a combi oven until skin is crispy.
    • Reduce heat to 140°C and continue cooking for 1 hour or until cooked through.    
  2. Making the Caramelised Apples

    • Peel and core apples then cut into wedges.
    • Heat a large pan over medium high heat, caramelise sugar and butter.
    • Once the butter had browned, add the apples.
    • Sauté for 10 mins or until the apples starts softening. Set aside and reserve pan.
  3. Preparing the Apple Cider Gravy

    • In the same pan, deglaze with apple cider vinegar and reduce for 5 mins.
    • In a mixing bowl, mix well Knorr Demi Glace Brown Sauce Mix and water.
    • Pour mixture into pan, whisk well, bring to boil and simmer for 5 mins.
  4. Mash Potato

    • Bring water, milk to 90°C, add salt and cream.
    • Turn off heat, fold in Knorr Potato Flakes and mix well.
    • Turn on heat, mix till smooth and fold in butter.
  5. To Serve

    • Cut the pork steak into portions and transfer to serving plates. Spoon over sautéed apples and gravy.
    • Serve with potato mash and fennel slaw.