German Pork Belly with Apple Mash

Ingredients

• 1 lb pork belly, skin-on
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1.5 lb medium Yukon Gold potatoes
• 3 whole medium tart apples (Granny Smith)
• 3 tablespoon unsalted butter
• ½ cup whole milk, warmed
• 2 whole fresh thyme sprigs
• 1 whole medium yellow onion
• 1 whole bay leaf
• ¼ teaspoon nutmeg, freshly grated

Instructions

1. 1

   Pat the pork belly completely dry with paper towels — this is essential for achieving crispy, rendered skin. Season both sides generously with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Set aside at room temperature for 15 minutes while you prepare the other components.

2. 2

   Scrub 1.5 lb of Yukon Gold potatoes under cold running water and peel with a vegetable peeler. Cut them into 1-inch cubes — keep them uniform so they cook at the same rate. Place in a large pot and cover with cold, salted water.

3. 3

   Peel and core 3 medium tart apples (Granny Smith). Cut them into 1-inch chunks, leaving some skin on if you prefer texture — the skins add tartness and visual appeal. Toss the apples with a squeeze of lemon juice to prevent browning, then set aside.

4. 4

   Peel and halve 1 medium yellow onion. Have 2 fresh thyme sprigs and 1 bay leaf ready to add to the potato water.

5. 5

   Start the potatoes first — bring the pot of potatoes to a boil over high heat. Once boiling, add the halved onion, 2 thyme sprigs, and 1 bay leaf. Reduce heat to medium and simmer until the potatoes are completely tender when pierced with a fork, about 15-18 minutes. You want no resistance when a knife slides through.

6. 6

   While the potatoes cook, place the seasoned pork belly skin-side down in a 12-inch stainless steel or cast iron skillet over medium heat. Do not add any oil — the pork will render its own fat. Cook for 8-10 minutes without moving it. You'll hear a gentle crackling sound as the skin renders and crisps. Resist the urge to flip early.

7. 7

   After 8-10 minutes, flip the pork belly and increase heat to medium-high. Continue cooking for another 6-8 minutes until the meat side is golden brown and the skin is deeply crispy and light golden. The internal temperature should reach 160°F on an instant-read thermometer. Transfer to a cutting board to rest for 5 minutes.

8. 8

   While the pork rests, carefully pour off all but 2 tablespoons of the rendered pork fat from the skillet, leaving behind the browned bits. Return the skillet to medium heat and add the prepared apple chunks. Sauté gently, stirring occasionally, for 4-5 minutes until the apples are just tender but still hold their shape. You should smell the caramelized sweetness as they soften. Season lightly with salt and pepper.

9. 9

   Drain the cooked potatoes, reserving 0.5 cup of the cooking liquid. Discard the onion, thyme, and bay leaf. Return the drained potatoes to the pot and place it over low heat.

10. 10

    Add 3 tablespoons of unsalted butter to the hot potatoes. Mash with a potato ricer or masher until smooth and creamy — work gently to avoid overworking the starch. Gradually add the 0.5 cup of warmed milk, stirring with a wooden spoon, until you reach a fluffy, cloud-like consistency. Taste and adjust seasoning, then grate 0.25 teaspoon of fresh nutmeg over the top and fold in gently.

11. 11

    Cut the rested pork belly into 0.5-inch thick slices. Spoon the warm mashed potatoes onto the center of each plate. Arrange the sautéed apples alongside, then top with a slice or two of crispy pork belly. Drizzle any pan juices from the apple skillet over the top. Serve immediately while the pork skin is still crackling.

Tools you’ll need

• vegetable peeler
• large pot with lid
• 12-inch stainless steel or cast iron skillet
• instant-read thermometer
• cutting board
• potato ricer or masher
• wooden spoon
• microplane or box grater

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