Roast Pork Belly Salad with Apples and Caramelized Walnuts

This Pork Belly Salad is a revelation: a perfect balance of crackling crunch, melting meat, crisp apple, caramelised walnuts and a peppery honey-mustard dressing.

This recipe was first published in 2014, but I reworked it because the original method took too long. Now the pork belly cooks quickly and delivers the same deep flavour—making this salad an ideal weeknight supper that’s guaranteed to impress.

What’s so brilliant about this Pork Belly Salad

• If you like salads with big, hearty flavour, this one packs a punch: garlicky lemon zest and herbs coat the pork belly for bold taste.
• The contrast between salty crisp crackling and soft, tender meat is irresistible.
• Fresh apple provides a juicy, crunchy counterpoint.
• Caramelised walnuts add a sweet-bitter note that lifts the whole dish.
• The honey-mustard dressing ties everything together with a peppery, slightly sweet finish.
• It’s satisfying without feeling heavy, so it won’t leave you weighed down by carbs.

If you want some more big flavoured salads then why not try:

Coronation Chicken Salad
Easy Brown Rice Salad with Pesto Vinaigrette

So how do you make a quick pork belly recipe?

Simple: use pork belly slices. Many butchers sell the belly pre-sliced, which drastically reduces cooking time and effort. Slicing also lets the seasoning penetrate more of the meat, boosting the flavour.

These slices roast in the oven for about 30 minutes total, giving you tender meat and crisp crackling that almost melts into the flesh.

How to make the best pork seasoning

This dry rub works brilliantly on pork chops, pulled pork and pork belly slices. It’s easy to assemble and packed with flavour. You’ll need:

• Fresh rosemary (finely chopped)
• Fennel seeds (crushed)
• Garlic powder
• Lemon zest
• Salt and black pepper

Mix the chopped rosemary with crushed fennel, garlic powder, lemon zest, salt and pepper, then rub all over the pork. No marinating time required.

How to cook pork belly slices

Pork belly slices are quick, straightforward and impressive to serve. Follow these steps for great results:

• Make several incisions along the skin to open up the fat—this helps the crackling crisp at the same pace as the meat cooks. Avoid cutting into the flesh.
• Pat the slices dry with kitchen towel, then leave uncovered in the fridge for at least 4 hours or overnight to dry the surface for better crackling.
• Preheat the oven to 200°C.
• Rub the seasoning all over the pork slices.
• Lay the slices, not touching, on a metal rack set over a deep roasting tray.
• Roast for 15 minutes, flip and roast another 15 minutes. Some slices may finish sooner—remove those and rest while the rest finish cooking.
• Rest the pork belly for 5–10 minutes before slicing and serving.

Expert Tips

• Use very sharp kitchen scissors to cut into the side of the fat layer, not from above, and avoid penetrating the meat.
• Don’t skip the fridge resting—dry skin makes the best crackling.
• Thickness varies: thinner slices can cook faster, so keep an eye after 30 minutes and remove any done slices to rest.
• Crackling is ready when it’s bubbled and crisp; it should feel firm, not springy.
• Rest briefly but not too long to keep the meat juicy.

Caramelised Walnuts

Caramelised walnuts elevate this salad—don’t skip them. They’re surprisingly easy to make and worth the little extra effort.

1. Toast walnut halves in the oven at 180°C for about 10 minutes.
2. Melt caster sugar in a heavy-based saucepan over low heat; don’t stir while it melts—watch it closely so it doesn’t burn.
3. When the sugar has melted, add the butter and stir to form a smooth caramel.
4. Add the toasted walnuts and quickly coat them in the caramel.
5. Tip the coated walnuts onto baking parchment to cool, then roughly chop, leaving some halves whole.

Expert Tips

• Stay focused when making caramel—it can burn instantly if unattended.
• A heavy-based pan gives even heat and better control.
• Use a silicone spatula for easier stirring and cleaning.
• Have your baking parchment ready on a heatproof surface before you begin melting sugar.
• To clean the pan, soak it in hot water so the sugar dissolves and wipes away easily.

Salad veg for Pork Belly Salad

• Use a crisp dessert apple such as Jazz, Braeburn or Pink Lady; Granny Smith works if you want extra tartness and crunch.
• Little Gem lettuces work well; swap for romaine or cos if preferred.
• Green pepper adds a slight tang; substitute red pepper if you prefer sweeter notes.
• Celery gives a snappy texture; replace with thinly sliced fennel or cucumber if you don’t like celery.
• Spring onions are optional—omit if you prefer.

If you make this Roast Pork Belly, Apple and Caramelised Walnut Salad please leave a comment or a rating. I love seeing variations, so feel free to share your tweaks and how you served it.