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Belly of pork with red onion, apples, and bacon

Recipe by: Nikolaj Juel
Serves: 4


The belly on an organic pig, is one of my favorite cuts of meat. There are layers of fat between the meat, which gives the most amazing flavor. It also keeps the meat moist and juicy. A pork belly needs 2 ½ -3 hrs in the oven, so get started a little earlier than you normally would.

Make a good strong fire in the Forno.

Season the pork belly with salt and pepper and put it in an ovenproof dish. Place the pork belly in the Forno, and let it roast for 1 ½ hr.

While the meat is roasting, we’ll get on with the rest of the prep.

Wrap the apples in bacon. Cut the onions in quarters.

Take the tray out of the oven. Put the veggies around the roast and put the tray back in the oven for another hour.

The roast out of the oven and leave it to rest for 10-15 minutes before you cut it.

Serve a couple of slices per person with an apple, some onions and the juices from the tray.



  • 1 pork belly
  • 4 apples. Belle de Boscop or something similar
  • 2 red onions
  • 8 rashes of bacon
  • 1 sprig of each rosemary, thyme and sage
  • Olive oil