Skip to main content

Sticky pork belly with apple and watercress

Skip to IngredientsSkip to Method

There is nothing more irressitable than pork belly bites. With a sweet apple glaze and a crunch watercress salad, the only issue will be that you didn't make more.

  • Serves6
  • Cook time25 minutes
  • Prep time15 minutes, + cooling & 15 mins marinating time
Sticky pork belly with apple and watercress


  • ½ cup (125ml) apple juice
  • 200g quince paste, chopped
  • 1 tsp Chinese five spice
  • ¼ cup (60ml) port
  • ¼ cup (60ml) maple syrup
  • 1 tbs Dijon mustard
  • 400g pkt Coles Pork Belly Bites
  • 1 green apple, cored, finely chopped
  • 1 small red onion, finely chopped
  • 2 tbs extra virgin olive oil
  • 1 lemon, juiced
  • ¼ cup watercress sprigs

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 200°C. Line a roasting pan with baking paper. Combine apple juice, quince paste, five spice, port, maple syrup and mustard in a saucepan. Place over medium heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until quince paste dissolves and mixture thickens slightly. Cool slightly.
  2. Step 2

    Transfer half the quince mixture to a heatproof bowl. Add pork. Turn to coat. Set aside for 15 mins to develop flavours.
  3. Step 3

    Place the pork, skin-side up, in the prepared pan. Roast for 20 mins or until pork is caramelised and cooked through.
  4. Step 4

    Combine the chopped apple, onion, oil and lemon juice in a bowl. Season.
  5. Step 5

    Arrange the pork and watercress on a serving platter. Drizzle with remaining quince mixture. Serve with apple mixture.