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Curtis Stone’s pork belly with caramelised apples and cabbage

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  • High in protein
  • High in dietary fibre
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

Served with sweet caramelised apples and cabbage, Curtis Stone’s pork belly dish has one of life’s great joys - golden and crunchy pork crackling.

  • Serves6, with leftovers
  • Cook time3 hour 30 minutes
  • Prep time20 minutes, + resting time
Curtis Stone’s Pork belly with caramelised apples and cabbage


  • 1.3kg Coles Australian Pork Belly Roast Boneless
  • 6 thyme sprigs
  • Thyme sprigs, extra, to serve

Braised cabbage

  • 40g unsalted butter, divided
  • 1 whole red cabbage (about 1.2kg), halved, cored, thinly sliced
  • 3 cups (750ml) pinot noir, dry red wine or vegetable stock
  • 1/4 cup (55g) caster sugar
  • 1 whole star anise
  • 1/3 cup (80ml) red wine vinegar, divided
  • Pinch of ground cloves

Caramelised apples

  • 3 (about 500g) Granny Smith apples, cored, cut into 12 wedges
  • 2 tbs caster sugar
  • 40g unsalted butter

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C (130°C fan-forced). Using a sharp knife or clean box cutter, deepen any scoring in rind and fat of pork (do not cut through meat). Rub 2 tsp sea salt flakes into scored rind and fat. Season the meat with more salt. Fold a 30cm x 60cm piece of foil in half to make a 30cm square. Place thyme sprigs in centre of the foil and top with the pork. Crimp the edges of the foil so foil goes up the sides of pork and below pork skin (this allows pork to cook in its own juices). Place on a large rimmed baking tray.
  2. Step 2

    Roast pork for 3 hours or until fork-tender. Remove pork from oven and increase temperature to 250°C (230°C fan-forced). Use tongs to carefully lift pork from foil. Pour off fat and discard foil and thyme. Return pork to the tray and roast for 25-30 mins or until the rind crackles. Set the pork aside for 20 mins to rest.
  3. Step 3

    Meanwhile, to make the braised cabbage, in a large saucepan over medium-high heat, melt 20g butter. Add one-third of the cabbage. Season with salt and cook, stirring, for 3 mins or until wilted. Add remaining cabbage, in 2 batches, and cook for 3 mins or until wilted.
  4. Step 4

    Add wine or stock, sugar, star anise and ¼ cup (60ml) vinegar to cabbage. Bring to a simmer, stirring to dissolve the sugar. Cook, stirring occasionally, for 35-40 mins or until cabbage is tender and most of the liquid evaporates. Remove the star anise and discard. Just before serving, stir in cloves, remaining 20g butter and remaining 1 tbs vinegar. Season braised cabbage with salt.
  5. Step 5

    To make the caramelised apples, in a medium bowl, toss the apples and sugar until combined. Melt the butter in a large frying pan over medium heat. Add the apples and cook, without turning, for 3 mins or until golden underneath. Turn and cook for 3 mins or until apples are caramelised.
  6. Step 6

    Arrange the pork on a serving platter with the cabbage and apples. Sprinkle pork with extra thyme and cut into slices to serve.

Nutrition Information

Per Serve

Energy: 2841kJ/680 Cals (33%)

Protein: 34g (68%)

Fat: 35g (50%)

Sat fat: 16g (67%)

Carb: 29g (9%)

Sugar: 28g (31%)

Fibre: 9g (30%)

Sodium: 769mg (38%)