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.
- 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
- 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.
Add ingredients from Vickery TV straight to your favourite online supermarket