Cider-Braised Pork Belly with Apples
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Ingredients
- 900 g pork belly slices
- 400 ml dry cider
- 2 eating apples, cored and sliced
- 2 onion, sliced
- 2 garlic cloves
- 4 fresh thyme sprigs
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 1038 kcal
- Protein
- 32.8 g
- Carbohydrate
- 17.9 g
- of which sugars
- 14.6 g
- Fat
- 89.2 g
- of which saturates
- 30.9 g
- Fibre
- 3.2 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4).
- 2
Heat the olive oil in a large flameproof casserole and brown the pork belly slices on both sides, then set aside.
- 3
Add the onions to the pot and cook for 8 minutes until softened, then add the garlic and cook for 1 minute more.
- 4
Return the pork to the pot, add the cider, apples and thyme sprigs, and bring to a simmer.
- 5
Cover and transfer to the oven for 60 minutes, then uncover and cook for a further 10-15 minutes until the pork is tender and the sauce has reduced.
- 6
Remove the thyme stalks before serving.
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