Serves 4-6

Prep Time: 30 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 3 hours


  • 1 Large Pork Belly at room temperature
  • Olive Oil, for rubbing (2 tablespoons, 30ml)
  • 1 Tablespoon (15ml) fennel seeds
  • 3 Bay leaves, finely shredded
  • Black Pepper
  • 6 Apples


  1. Light a CobbleStone and allow to burn for 5 minutes. Top your COBB with the Grill Grid and Roast Rack, cover with the dome and preheat for 5 minutes.
  2. Dry the pork well using a paper towel. Using a very sharp knife, score shallow lines about 1cm apart (or in a crisscross pattern) into the skin. Be sure not to cut all the way through to the meat.
  3. Rub the pork all over with oil, salt flakes, fennel seeds and bay, making sure you get into the score lines of the skin.
  4. Place the meat, skin-side down, on the Roast Rack. Place the apples around the pork. Cover the dome and roast for 30 minutes.
  5. After 30 minutes, remove the apples. If the pork skin is not yet blistered and crispy, cook for another 20 minutes (covered with the dome), then turn.
  6. Finish with a final 30 – 60 minutes more (depending on thickness), skin-side up.
  7. Scoop the flesh from the apples and mash with a little salt and pepper.
  8. Rest the pork belly for 10 minutes before carving, and serve with your freshly made apple purée.

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