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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 at how much stock there will be at the end, making a great sauce/compote.
Servings 4
Calories 1034 kcal
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins

Ingredients
 

  • 650 g 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 garlic cloves, again chopped
  • a few sage leaves
  • 4 large sticks celery, finely chopped
  • 1 large Bramley apple, peeled, cored and finely chopped
  • 100 g chorizo or any spicy sausage, chopped roughly, optional

Instructions
 

  • Set the oven to 180C, gas 4.
  • Season the belly pork well with salt and pepper.
  • Heat the oil in a deep pan and add the chopped chorizo if using, and melt slightly.
  • Next, add the belly pork and brown well on both sides.
  • Remove carefully from the pan, leave in the chorizo.
  • Add all the veg and sage and top with the pork, then add the cider and stock.
  • Bring to a boil, and place a lid on the top.
  • Cook in the oven for 1 hour 30-45 minutes or until soft and well-cooked. Do not overcook!
  • That's it, remove the pork carefully and chop or slice.
  • Gently mash the gravy and juices from the pan and thicken slightly.
  • Serve with the pork.
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Nutrition Facts
Cider Pot Roasted Pork Belly
Amount per Serving
Calories
1034
% Daily Value*
Fat
 
97
g
149
%
Saturated Fat
 
34
g
213
%
Trans Fat
 
1
g
Cholesterol
 
136
mg
45
%
Sodium
 
471
mg
20
%
Potassium
 
523
mg
15
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
10
g
11
%
Protein
 
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword apple, pork
Course Classic Main Courses, Main Course, Pork
Cuisine Autumn, ITV This Morning, Spring, Winter
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