Pork Belly and Apple Bake

Pork Belly and Apple Bake

Preparation time:

Cooking time:

Serves: 4


  • 1 kg pork belly, rolled
  • Salt to taste
  • 2 red onions, quartered
  • 1 bulb garlic, halved
  • 250 ml chicken stock
  • 60 ml SAFARI Cape Apple Balsamic or White Wine Vinegar
  • 60 ml brown sugar
  • SAFARI Cape Apple Balsamic Glaze
  • 4 red apples
  • 6 sage leaves

To serve: 

  • SAFARI Cape Apple Balsamic Glaze


  1. Preheat the oven to 180◦ C.
  2. Sprinkle salt over the pork belly and rub in. Place in a casserole dish.
  3. Arrange the onions and garlic around the pork.
  4. Mix the chicken stock, balsamic and brown sugar together.
  5. Pour over the pork. Drizzle balsamic glaze over.
  6. Roast for 1 hour.
  7. Cut a cross in the bottoms the apples and arrange in the casserole.
  8. Add the sage leaves. Roast for another hour.
  9. Remove meat, onions and apples from the casserole and place on a serving platter. Keep warm.
  10. Reduce the sauce in the casserole until thick. Spoon over the pork.
  11. Drizzle with balsamic glaze and serve sliced with steamed vegetables and boiled baby potatoes.

Safari Vinegar Recipes