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Servings 4
Calories 693 kcal
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes

Ingredients
 

  • 650 g belly pork, (roughly) 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
  • 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
 

  • Heat the olive oil and butter in a non-stick frying pan.
  • Season the pork with a little salt, then gently flour, dusting off the excess.
  • Place the pork into the hot oil and butter and cook over moderate heat for 5-6 minutes all over, do not overcook.
  • They will be nicely browned and golden, remove from the pan and keep warm.
  • Add the peppercorns and vinegar and swill around the pan. The vinegar will evaporate mostly, then add the yellow bean sauce, heat through.
  • Stir in the cream and reboil, then add the parsley.
  • Season with a little sugar and salt should be okay, though.
  • Slice the pork and coat with the sauce.
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Notes

A celebration of all that is great about pork.

World Gourmand Books award UK winner 2014

pork-gourmand-award
Nutrition Facts
Succulent Pot Roasted Pork Belly with Apples, Celery and Cider
Amount per Serving
Calories
693
% Daily Value*
Fat
 
65
g
100
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
1
g
Cholesterol
 
90
mg
30
%
Sodium
 
335
mg
15
%
Potassium
 
417
mg
12
%
Carbohydrates
 
13
g
4
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course, PORK (Book)
Cuisine Autumn
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