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Pork belly skewers with baby roasted apples canape recipe

Pork Belly Skewers with Baby Roasted Apples


Crispy pork with the sweetness of baby apple, a perfectly balanced mouthful that will be a party favourite.

  • Yields: 24 |
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 45 mins
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Pork Skewers

1 Tbsp (15 ml) cumin seeds

1 tsp (5 ml) black peppercorns

2 tsp (10 ml) Maldon salt

3 cloves garlic

3 Tbsp (45 ml) olive oil

500 g thick cut pork rashers, skin scored

Baby Apples

1 425 g tin baby apples (with stalks)

2 Tbsp (30 ml) castor sugar

2 Tbsp (30 ml) olive oil

decorative skewers

Pork Skewers

Toast the cumin seeds and peppercorns in a dry frying pan for 2 minutes.

Place the toasted spices in a pestle and mortar and grind.

Add 1 tsp (5 ml) of Maldon salt and the 3 garlic cloves and continue to grind to form a paste. Add in 2 Tbsp (30 ml) olive oil.

Use this mixture as a rub and rub it over the flesh of the pork. Cover and place in the fridge to marinate overnight.

Next day: Preheat the oven to 200 °C.

Rub the pork skin with the rest of the salt and 1 Tbsp (15 ml) of olive oil. Place the pork on a wire rack inside a roasting tin and roast for about 45 minutes. Remove from the oven and allow the meat to rest in a warm place for 20 minutes.

Baby Apples

Roll the apples in the castor sugar and place on a baking sheet. Roast for 15-20 minutes.

Take the apples out of the oven, drizzle with olive oil and cook for a further 5 minutes.

Cut the cooked pork rashers into 2 cm pieces. Pop the roasted apples on top of the pork pieces, skewer the two together and serve.