Preheat your oven to 180°C (350°F). Use a sharp knife to score the pork belly skin deeply in a crisscross pattern, taking care not to cut into the meat—this helps render the fat and create crisp crackling.
Rub the pork belly all over with a teaspoon of sea salt, pressing it into the scored skin and meat. If desired, sprinkle with chopped fresh thyme or sage for aromatic depth. Let it sit while you prepare the apple puree.
Place the pork belly on a roasting rack set inside a baking tray, skin side up. Roast for 30 minutes at 180°C to start rendering the fat and initiating crackling. You should hear a gentle sizzling as the skin begins to crisp.
Reduce the oven temperature to 150°C (300°F). Continue roasting the pork for about 1.5 hours, basting occasionally with the rendered fat to keep the meat moist. Keep an eye on the crackling; it should turn deep golden and crackle under gentle pressure.
While the pork roasts, peel and core the tart apples. Chop them into chunks and cook in a saucepan with a splash of water, a teaspoon of salt, a tablespoon of sugar or honey, and a splash of apple cider vinegar over medium heat for about 15 minutes, until soft and fragrant.
Puree the cooked apples using an immersion blender or mash with a fork until smooth. Taste and adjust sweetness with more honey or sugar if needed, and add a little more vinegar if you want extra brightness. Set aside.
Once the pork has achieved a deep golden crackle and the meat feels tender when pierced, remove it from the oven. Let it rest for at least 10 minutes, tented loosely with foil, to allow the juices to redistribute and ensure easier carving.
Slice the pork belly into thick, crispy pieces, keeping the crackling intact. Plate each portion with a generous spoonful of the bright apple puree on the side.
Serve immediately while the crackling is still crisp, pairing the rich, tender pork with the tangy, velvety apple puree for a balanced, satisfying dish.
