Roasted Pork Belly with Apple and Horseradish Puree

Roasted Pork Belly with Apple and Horseradish Puree

Complete Meal

  • 6

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 1 kg piece pork belly, skin on, bone out
  • 3 tbsp good olive oil
  • 1 tsp sea salt flakes
  • 6 small apples or 2 large apples, cut into wedges
  • 1/3 cup mayonnaise
  • 1/3 cup horseradish cream
  • 3 tbsp lemon oil, or good extra virgin olive oil
  • 3 large parsnips, cut in ½ longways
  • 12 large brussel sprouts, cut in half
  • Juice of half a lemon
  • Fresh radishes (optional)


#entertaining #ingenio #cookware

1. Pre heat oven to 200C

2. Score the skin of the pork belly with a sharp knife, approximately ½ cm in-between each cut and rub the skin with olive oil and salt flakes.

3. Place the pork belly into the Tefal 28cm Ingenio pan and place directly into the oven.

4. Reduce heat to 140’C after 15 minutes and continue cooking for a further 1 hour and 30 minutes or until tender.

5. To test for texture, push a small knife or skewer into the thickest part of the belly. It should push in and pull out with very little to no resistance.

6. Meanwhile, roast the parsnips and Brussel sprouts in the oven, set at 140C, for the time in which it takes to cook the pork. You can increase the oven temperature to 220’C for the last 5-10 minutes. This will help the skin crackle and give the vegetables colour.

7. Mix the mayonnaise, horseradish and a squeeze of lemon juice together

8. To serve, carve thick slices of the pork and serve over a spoon of the horseradish mayonnaise and lemon oil. Serve alongside the roasted apple, Brussel sprouts, parsnip and fresh radish

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