Full Recipe

Braised Pork Belly with Cider

Pork Belly with Cider

Seeing how good the pork belly from Te Kainga Meats looked last weekend, I asked Louise, one of our chefs, for her favourite recipe so we can try Jamie’s pork a different way this week. Louise has taken inspiration from the cooking traditions of northern France where pork and cider are often teamed.

Ingredients and Method

Cut the pork belly into approx 5-6cms cubes. As this is a rich dish 2 pieces person is probably enough.

Ideally use a pot or pan that can also go in the oven – brown the pork pieces well on both sides starting skin side down. Brown in batches if necessary.

Set aside the pork and in the same pot soften 1 finely chopped medium onion, 2 finely chopped stalks of celery and a large finely chopped carrot.

Put the pork back in the pot and add a sprig of fresh thyme, 2-3 bay leaves and a tbsp of fennel seeds. Mix in 2-3 tbsps of flour (it works best to do this with your hands).

Cover with a mix that’s a third chicken stock and two thirds dry cider.

Season with seasalt and pepper.

Top with a piece of greaseproof paper cut to size and cover with the pot lid or a piece of foil.

Cook at 160C for about 2 hours.

Check the seasoning and add a little cream and lemon juice. Sprinkle with finely chopped parsley.

As a Variation, add wedges of peeled and cored apple halfway through the cooking and replace the fennel seeds with 3-4 whole cloves.