Preheat your oven to 200°C (390°F). Pat the pork belly dry with paper towels, then score the skin in a crosshatch pattern, pressing down firmly but carefully so you don’t cut into the meat. Rub the salt into the skin and meat, pressing it in to help draw out moisture, which will aid in crisping the skin. Let it rest at room temperature for about 30 minutes.
Place the pork belly on a wire rack set over a baking sheet. Roast in the oven for 40 minutes. This begins rendering the fat and starts to crisp the skin.
Increase the oven temperature to 220°C (430°F). Continue roasting for an additional 20-30 minutes, or until the skin is deeply blistered, golden, and crisp. Keep a close eye to prevent burning; if the skin isn’t crispy enough, briefly switch to high broil for 2-3 minutes, watching constantly.
While the pork is roasting, peel and core the apples. Chop them into chunks and place in a saucepan with a splash of water, a teaspoon of sugar, and a squeeze of lemon juice. Simmer over medium heat for 10-15 minutes until the apples are soft and breaking down.
Mash or blend the cooked apples until smooth. Stir in a tablespoon of apple cider vinegar to brighten the flavor. Taste and adjust with a little more sugar or vinegar if needed. Keep warm.
Once the pork belly skin is blistered and crisp, remove it from the oven. Tent loosely with foil and let it rest for 10 minutes to allow the juices to redistribute.
Slice the pork belly into thick pieces, revealing the tender meat and crispy skin. Serve with a generous spoonful of the bright apple puree on the side, drizzling a little of the rendered fat over the top for extra flavor.
Enjoy the contrasting textures: the crackling skin, tender meat, and tangy apple puree create a balanced and satisfying dish.
