Roast pork belly with cider, apple and sage

Roast pork belly with cider, apple and sage

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  • 12
  • Easy
  • Carb Conscious
  • 15 minutes
  • 55 minutes


  • 3 x 800 g Woolworths Easy to Cook pork belly roasts
  • 8 small onions, halved
  • 2 T olive oil
  • 5 – 6 small red apples, some halved and others quartered
  • 3 T brown sugar
  • 3 T butter, for dotting
  • 1 1⁄2 cups cider or vegetable stock
  • Fresh sage, a handful

Cooking Instructions

Preheat the oven’s grill to maximum.

Pat dry the Woolworths Easy to Cook pork belly roasts using kitchen paper, then score the fat and generously sprinkle with sea salt.

Arrange the small, halved onions in an ovenproof tray, drizzle with 2 T olive oil and season. Top with the pork. Place under the grill for 10–15 minutes – keep an eye on the fat so it doesn’t burn.

Turn off the grill and preheat the oven to 180°C. Baste the pork with the pan juices, add the small red apples, some halved and others quartered, to the roasting tray.

Sprinkle with 3 T brown sugar, dot with 3 T butter and pour in the cider or vegetable stock. Add a handful fresh sage. Roast for a further 30–40 minutes, or until the juices run clear and the pork is cooked through.

Cook's note: I whack pork belly under a hot grill first, for guaranteed crackling, then roast it slowly with cider or stock for a juicy finish.

Discover more roast recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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  • Alma Pretorius
    January 13, 2021

    What a fabulous recipe!!!!!!! Because of lockdown, we thought about using apple juice instead of cider. Bought Granny Smith apples and used our juice extractor to get fresher-as-fresh apple juice. Amazing that such a few ingredients can create such a tasty dish. The leftover pork, onions and apples we’ve used as toppings on a pizza basis last night … divine!