Preheat your oven to 220°C (430°F). Carefully score the pork belly skin in a crosshatch pattern, about 1 cm apart, ensuring not to cut into the meat. Pat the skin dry with paper towels to remove excess moisture, which helps achieve crispness.
Rub the pork belly all over with sea salt, pressing some into the scored skin to enhance crisping. If using herbs, sprinkle them over the meat side for added flavor.
Place the pork belly on a wire rack set over a baking sheet, skin side up. Roast in the hot oven for 30 minutes to begin rendering fat and crackling the skin.
Reduce the oven temperature to 160°C (320°F) and continue roasting for another 1 hour, basting occasionally with rendered fat to keep the meat juicy and promote crispy skin.
While the pork roasts, prepare the apple puree. Peel, core, and chop the apples. Place them in a saucepan with a splash of water and a teaspoon of sugar, cooking over medium heat until very soft and fragrant, about 10-15 minutes.
Mash the cooked apples with a spatula or blend until smooth. Stir in apple cider vinegar and a pinch of salt to brighten the puree, adjusting to taste.
Remove the pork from the oven and let it rest, tented loosely with foil, for at least 10 minutes. Resting helps the juices settle and makes slicing easier.
Slice the pork belly into thick pieces, hearing a satisfying crackle as you cut through the crispy skin. Arrange the slices on a serving plate.
Serve the pork slices with a generous spoonful of the bright apple puree on the side or draped over the meat. For extra crispness, briefly broil the pork if needed, watching carefully to prevent burning.
Finish with a sprinkle of sea salt or fresh herbs for added flavor. Enjoy the contrast of crispy skin with silky, tangy apple puree in every satisfying bite.
