Cider Braised Pork Belly with Apple Sauce

Ingredients Serves 6

  • 1½kg pork belly, skin on and scored
  • Salt and freshly ground black pepper
  • 1 medium onion, peeled and roughly diced
  • 1 carrot, peeled and roughly diced
  • 1 celery stick, washed and roughly diced
  • 4 garlic cloves, roughly crushed
  • 4-5 sprigs of fresh thyme
  • 2 bay leaves
  • 2 star anise
  • 500mls dry cider
  • 2 teasp. cornflour or potato flour dissolved in a little water

Apple Sauce

  • 2 large Bramley apples
  • 1 tablesp. sugar
  • A knob of butter
  • 150ml of water



Season the pork then place it in a large roasting tray. Arrange all the vegetables, herbs and spices around it. Pour in cider, cover with tin foil and braise in the oven at Gas mark 1, 150°C (300°F) for 3 hours. The belly is done when you can pierce the flesh easily


To make the apple sauce, simply peel, core and chop the apples and add them to a saucepan along with the sugar, butter and water. Allow to simmer gently for 10-15 minutes, stirring occasionally, until very soft. Taste before a serving and add a little more sugar if needed.


Increase the oven to Gas Mark 6, 200°C (400°F). Place the roasting tin/tray into the hot oven and leave for 20-25 minutes to crispen the skin.


To make the gravy, place the roasting tin over a medium heat. Drain off the fat. Then stir in the cornflour mixture. Continue stirring until it the sauce thickens. Taste and season then simmer for a couple of minutes. Pour through a sieve into a gravy boat.


To serve, slice the pork and serve it with the apple sauce, gravy and roast vegetables.