Phil Vickery shows us how to make pork belly as tempting as possible by cooking it up with Bramley apple, cider and celery.
Ingredients
- 650 g23 oz (approx) belly pork 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 cloves garlic, again chopped
- A few sage leaves
- 4 large sticks celery, finely chopped
- 1 large Bramley apple, peeled, cored and finely chopped
- 100 g3½ oz chorizo or any spicy sausage, chopped roughly (optional)
Method: How to make Succulent pot-roasted pork belly with apple, celery and cider
1
Set the oven to 180C/gas mark 4.
2
Season the belly pork well with salt and pepper.
3
Heat the oil in a deep pan and add the chopped chorizo if using and melt slightly.
4
Next add the belly pork and brown well on both sides.
5
Remove carefully from the pan, leaving in the chorizo..
6
Add all the veg and sage and top with the pork, then add the cider and stock.
7
Bring to a boil, and place a lid on the top.
8
Cook in the oven for 1 hour 30-45 minutes or until soft and well cooked - do not overcook!
9
Remove the pork carefully and chop or slice. Gently mash the gravy and juices form the pan and thicken slightly. Serve with the pork.
