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You really can't go wrong with any dish that matches cider with pork. It is such a classic combination in cooking and one that harks back to the custom many years ago for pigs to be let out to gorge on the fallen apples to clear the orchards. The belly is perfect for this sort of cooking, not too fatty, and thin enough to pot roast quickly and evenly. Pot -roasting in a small amount of liquid in an enclosed pan is brilliant. You will be amazed how much stock there will be at the end, making a great sauce/compote.
Servings 4
Calories 1071 kcal
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins

Ingredients
 

  • 650 g belly pork, boneless and rindless
  • 2 oil (any type will do)
  • 100 g chorizo or any spicy sausage, roughly chopped (optional)
  • 4 large celery sticks, finely chopped
  • 2 large onions, very finely chopped
  • 1 large Bramley apple, peeled, cored and finely chopped
  • 6 garlic cloves, finely chopped
  • a few fresh sage leaves
  • 1 small glass dry cider
  • 1 small glass well-flavoured pork or chicken stock
  • salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 180C Gas 4.
  • Season the pork belly well with salt and pepper.
  • Heat the oil in a deep, ovenproof pan with a tight-fitting lid on the hob, add the chorizo if using, and cook until the fat starts to run.
  • Add the pork belly and brown well on both sides, then carefully remove from the pan, leaving the chorizo.
  • Add the vegetables, apple, garlic and sage to the pan and top with the pork, then pour in the cider and stock. Bring to the boil and cover with the lid.
  • Cook in the oven for 1 hour and 30 to 45 minutes, or until the pork is soft and well-cooked ‚ but do not overcook!
  • Remove the pork from the pan and carefully chop or slice. Gently mash the veg and apples with the gravy and juices in the pan and cook on the hob until thickened slightly. Serve with the pork.
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

Slide Pork the book A celebration of all that is great about pork. World Gourmand Books award UK winner 2014
Nutrition Facts
Cider pot-roasted pork belly with apples & celery
Amount per Serving
Calories
1071
% Daily Value*
Fat
 
100
g
154
%
Saturated Fat
 
35
g
219
%
Cholesterol
 
134
mg
45
%
Sodium
 
434
mg
19
%
Potassium
 
625
mg
18
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
11
g
12
%
Protein
 
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Fruit, Main Course, PORK (Book)
Cuisine British
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