Pork Belly Pot Pie with Apple and Sage




2,5 kg pork belly – most fat trimmed off and de-boned

2 apples – cut in big chunks

2 apples – keep for later

1 big onion – cut in big chunks

a few sprigs fresh sage or thyme ( needed for the roast)

100 ml chopped fresh sage

15 ml freshly ground coriander

salt and pepper

125 ml apple juice

30 ml honey

15 ml soy

1 roll Puff pastry

1 egg for egg wash



Preheat oven to 180 C. Place the apple and onion chunks in an oven try and if you have a cooling rack that fits the roasting pan, place it on top of the apples and onions. Season the pork belly with salt, pepper and coriander and place it on top of the rack. Cover with foil and roast for 2-3 hours until the meat is fork tender. Remove the foil. Mix the soy and honey and brush the pork belly with it. Change the oven setting to “Grill” and brown the meat under the griller. Now use a fork and pull the  pork into shreds and keep one side. Pour the juices from the pan into a small pot and reduce, if you do not have enough ( about 1 cup ) add some stock or apple juice. Mix the reduced pan juices with the shredded pork, add the chopped sage,peel and cut the 2 remaining apples and also add to the pork. Cool the mixture. The apple and sage cook under the pastry “lid”

Preheat oven to 200 C. When the pork has cooled down and transfer to the pot or dish your are going to bake it in. Roll out the pastry to about 2 mm thick. Cut to the size of your pan or pot. Break the egg into a cup, but before you whisk it, use some egg white to paint the edges of your dish or pot to act as glue for the pastry. ( As you can see, I did not use enough egg white and my pastry pulled away from the edges of the pot.) Place the pastry on top of the meat and crimp the edges in whatever pattern you choose. Brush with egg wash and bake until the puff pastry is golden brown and delicious. Serve with sweet green peas and roasted butternut.


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