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Pork Belly Pot Pie with Apple and Sage

Posted on May 2, 2015 by in pork

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Pork Belly Pot Pie

Pork Belly Pot Pie – I would walk a mile for this deliciousness.

The first Pork Belly Pot Pie I tried that completely bowled me over was that of chef Pete-Goffe Wood of Masterchef SA claim! It was at The Old Biscuit Mill and I remember it like it was yesterday! Meaty, juicy, sweet, salty and the best flaky pastry to date!

So after trial and error, I think I have developed a Pork Belly Pot Pie recipe that I can call my own and it ticked all the boxes of the flavors and taste sensations I had of Pete’s pie. The trick is to find a good piece of pork belly. So it is imperative that you know your butcher-man! You want the belly part and most of the fat must be cut off ( keep that for crackling at a later stage) Also remember that this is a day-long process. It is not the kind of recipe that you can start and finish in 30 minutes. Do it on a weekend, the pork belly needs to roast low and slow and then cooled down before you can bring the pastry anywhere near it! You will however be awarded with the best Pork belly pot pie ever!

Pork Belly Pot Pie

Pork Belly Pot Pie with Apple and Sage


2,5 kg pork belly – most fat trimmed off and de-boned

2 apples – cut in big chunks

2 apples – keep for later

1 big onion – cut in big chunks

a few sprigs fresh sage or thyme ( needed for the roast)

100 ml chopped fresh sage

15 ml freshly ground coriander

salt and pepper

125 ml apple juice

30 ml honey

15 ml soy

1 roll Puff pastry

1 egg for egg wash

Pork Belly Pot Pie


Preheat oven to 180 C. Place the apple and onion chunks in an oven try and if you have a cooling rack that fits the roasting pan, place it on top of the apples and onions. Season the pork belly with salt, pepper and coriander and place it on top of the rack. Cover with foil and roast for 2-3 hours until the meat is fork tender. Remove the foil. Mix the soy and honey and brush the pork belly with it. Change the oven setting to “Grill” and brown the meat under the griller. Now use a fork and pull the  pork into shreds and keep one side. Pour the juices from the pan into a small pot and reduce, if you do not have enough ( about 1 cup ) add some stock or apple juice. Mix the reduced pan juices with the shredded pork, add the chopped sage,peel and cut the 2 remaining apples and also add to the pork. Cool the mixture. The apple and sage cook under the pastry “lid”

Preheat oven to 200 C. When the pork has cooled down and transfer to the pot or dish your are going to bake it in. Roll out the pastry to about 2 mm thick. Cut to the size of your pan or pot. Break the egg into a cup, but before you whisk it, use some egg white to paint the edges of your dish or pot to act as glue for the pastry. ( As you can see, I did not use enough egg white and my pastry pulled away from the edges of the pot.) Place the pastry on top of the meat and crimp the edges in whatever pattern you choose. Brush with egg wash and bake until the puff pastry is golden brown and delicious. Serve with sweet green peas and roasted butternut.

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3 Responses to “Pork Belly Pot Pie with Apple and Sage”

  1. Jakomina 12 May 2015 at 4:09 pm #

    Hallo, het jy dalk ‘n resep vir ‘n Joodse Appeltert asb? die een wat die room en suiker oorgegooi word as dit uit die oond uit kom. Dankie

    • nerinatimm 15 May 2015 at 3:28 pm #

      Jammer Jakomina, ek het nie, maar sal die beste ene vir jou soek!


  1. Pork Belly Kebabs - Yes it is ok to Pig Out! - My Easy Cooking - January 17, 2017

    […] I don’t have to convince you of my love for pork. It is evident, I am a pork junky and pork belly is definitely at the top of my list of pork cuts. I even made a Pork Belly Pot Pie, which was my favorite pie of all time. […]

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