Crispy-skin pork belly with caramelised apples

Here’s a mouth-watering meal to try. This crispy-skin pork belly is served with warm, caramelised apples - it’s a flavour sensation!



2h 30m


  • 1.3kg Coles Australian Pork Belly Roast Boneless
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt fakes
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 brown onion, cut into wedges
  • 1 fennel, trimmed, cut into wedges
  • 1 cup (250ml) salt-reduced chicken stock
  • 200g pkt Coles Australian Kalettes, trimmed
  • 200g brussels sprouts, halved
  • 3 teaspoons brown sugar
  • 3 small red apples, halved



Preheat oven to 140°C. Place pork on a clean work surface. Pat rind dry with paper towel. Brush rind with half the oil. Sprinkle with salt, fennel seeds and cumin seeds. Place the onion and fennel wedges in the base of a roasting pan. Place pork, rind-side up, over the onion mixture. Pour stock around the pork in the pan. Cover and roast for 2 hours or until pork is very tender.


Increase oven to 230°C. Uncover and roast for 30 mins or until rind is crackled. Cover and set aside for 15 mins to rest.


Meanwhile, combine the kalettes, brussels sprout, 1 teaspoon of the sugar and remaining oil in a roasting pan. Season. Sprinkle cut side of apple with remaining sugar. Add to kalette mixture in the pan. Roast at 230°C with pork, turning occasionally, for 20 mins or until tender.


Arrange the pork, onion mixture and kalette mixture on a large serving platter. Thickly slice the pork to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.