Preheat your oven to 220°C (430°F). Pat the pork belly dry with paper towels, especially the skin, to ensure crispiness. Score the skin in a crosshatch pattern about 1 cm apart, taking care not to cut into the meat. Rub the meat side generously with 1 teaspoon of salt, pepper, and herbs if using. Set aside.
Place the pork belly on a wire rack set over a baking sheet, skin side up. Roast in the hot oven for 25-30 minutes until the skin begins to crackle and turn a deep golden hue. Keep an eye on it to prevent burning; if needed, broil for an additional 2-3 minutes, watching carefully.
Reduce the oven temperature to 160°C (320°F). Continue roasting for about 1.5 to 2 hours until the meat is tender and the skin is crispy and crackling loudly when pressed. For extra crispness, you can broil for another 2 minutes, but stay close to prevent burning.
Meanwhile, peel and core the apples, then chop them into chunks. In a saucepan over medium heat, melt a teaspoon of butter or a splash of water, then add the apples along with a pinch of salt. Cook, stirring occasionally, until the apples soften and release a fragrant aroma, about 10 minutes.
Add the brown sugar and apple cider vinegar to the cooked apples. Simmer gently for another 10 minutes until the mixture thickens slightly and becomes fragrant. Use an immersion blender or mash with a fork until smooth and vibrant; taste and adjust acidity or sweetness as needed.
Once the pork has finished roasting, remove it from the oven and let it rest for 10 minutes. Resting helps the juices redistribute, ensuring juicy slices and crispy skin.
Slice the pork belly into thick, generous pieces. Arrange them on a serving platter and spoon the bright, tangy apple puree alongside or over the slices. Drizzle with any pan juices or a splash of vinegar for extra brightness.
Serve immediately while the skin is still crackling loudly with each bite, enjoying the contrast of crispy skin, tender meat, and vibrant apple puree. This dish pairs beautifully with a simple green salad or roasted vegetables.
