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Cider Pot Roasted Pork Belly

2.7/5 rating (56 votes)
  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 2 hours
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Cider Pot Roasted Pork Belly

Any dish with cider and pork you really can't go wrong, again belly is used, it's perfect for this sort of cooking.

Pot roasting in a small amount of liquid in an enclosed pan or tray is brilliant. You will be amazed how much stock there will be at the end, making a great sauce/ compote.


  • 650g belly pork in 1 piece, rind removed
  • 2 tbsp oil, any will do
  • 1 small glass strong pork or chicken stock
  • 1 small glass dry cider
  • 2 large onions, VERY finely chopped
  • 6 cloves garlic, again chopped
  • Few sage leaves
  • 4 large sticks celery, finely chopped
  • 1 large Bramley apple, peeled, cored and finely chopped
  • 100g chorizo or any spicy sausage, chopped roughly, optional

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  1. Set the oven to 180° C, gas 4.
  2. Season the belly pork well with salt and pepper.
  3. Heat the oil in a deep pan and add the chopped chorizo if using and melt slightly.
  4. Next add the belly pork and brown well on both sides.
  5. Remove carefully from the pan, leave in the chorizo.
  6. Add all the veg and sage and top with the pork, then add the cider and stock.
  7. Bring to a boil, and place a lid on the top.
  8. Cook in the oven for 1 hour 30-45 minutes or until, soft and well cooked, do not overcook!
  9. That's it, remove the pork carefully and chop or slice.
  10. Gently mash the gravy and juices form the pan and thicken slightly.
  11. Serve with the pork

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