0

Servings 4
Calories 693 kcal
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins

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.
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
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
No ratings yet

Leave a Comment

TOP