Preparation time: 30 minutes
Cooking time: 2 hours in total, probably less
Serves: 4
Phil Vickery’s Cider Pot Roasted Pork Belly With Bramley Apples & Celery
Ingredients:
- 750g 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
- 3 large Bramley apples (550g), peeled, cored and finely chopped
- 100g chorizo or any spicy sausage, chopped roughly, optional
Method:
- Set the oven to 180°C/gas mark 4.
- Season the belly pork well with salt and pepper.
- Heat the oil in a deep pan and add the chopped chorizo if using and melt slightly, add the garlic.
- Next add the belly pork and brown well on both sides.
- Remove carefully from the pan, leave in the chorizo.
- Add all the veg, Bramley apples, sage and top with the pork, then add the cider and stock.
- Bring to a boil, and place a lid on the top.
- Cook in the oven for 1 hour 30-45 minutes or until soft and well cooked, do not overcook!
- Gently mash the veg, apples and juices in the pan and thicken slightly to make a sauce. Serve with the pork.
www.bramleyapples.co.uk