| Prep: 30 mins | Cook: 3 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 950 | 78g | 28g | 20g |
| sugars | fibre | protein | salt |
| 10g | 2g | 40g | 1.5g |
Why I Love British Pork Belly with Cider Sauce
I’ve often found myself exploring culinary elements from across the globe, only to intertwine them subtly with my Rocky Mountain roots. One such gastronomic journey led me to stumble upon the delight of preparing a classic British recipe – Pork Belly with Cider Sauce. While it’s a contrast to my usual game meats and trout dishes, I’ve grown fond of it through time, painstakingly perfecting it to share with you today.
A Delicious Melting Pot
The tender, succulent pork complimented by a tangy cider sauce is a heavenly combination. This recipe reminds me of my favourite French chef, Jacques Pepin. His adept hand in expertly marrying flavours is something I’ve admired and tried to incorporate in my own cooking over the years.
It wouldn’t be out of place to enjoy this with Roasted New Potatoes with Garlic and Oregano. The blend of fresh garlic and oregano would add a new dimension to our main dish, creating a delightful explosion of flavors.
Beyond the Recipe
The Pork Belly with Cider Sauce is not just a dish but a wonderful representation of the essence of English culinary tradition—simple ingredients meticulously crafted to deliver profound flavours. Just like you witnessed the quaint charm of cottage life in the film The Holiday, prepping this dish can transport you to a rustic British abode. And if you’re yearning for a winter wonderland experience similar to what I often enjoyed in Colorado, serve it hot next to a fireplace, paired with your favourite bottle of wine!
As my partner, Gordon, often says, “A recipe is as much about the journey as it is about the destination,” and with every bite of this, you will taste the care and love that was put into making it. But don’t just take my word for it – go ahead, try this recipe and get a taste of this English classic with a hint of my personal twist.
What You’ll Need
Method
Step One
Begin by seasoning the pork belly with salt and pepper. Set aside.
Step Two
In a large, heavy-bottomed pot, heat up the vegetable oil over a medium-high flame. Once the oil is hot, add the pork belly. Brown the pork on both sides, then remove it from the pot and set it aside.
Step Three
Lower the heat to medium. Add the finely chopped onions to the pot and cook until they become soft and translucent. This should take about 5 minutes. Add the chopped garlic and fresh thyme leaves, cooking for another 2 minutes.
Step Four
Sprinkle the flour over the onion, garlic, and thyme mixture. Stir well to evenly distribute the flour. Allow the mixture to cook for a couple more minutes, stirring occasionally.
Step Five
Slowly pour in the dry cider, stirring as you go to create a smooth sauce. Increase the heat to bring the mixture to a boil and let it reduce for about 5 minutes.
Step Six
Add the chicken stock to the pot and stir. Return the pork belly to the pot and add the apples. Bring the mixture to a simmer, then lower the heat, cover the pot, and allow it to cook for about 2 hours. Check occasionally to ensure that the sauce does not dry out. If needed, add a splash more stock or water.
Step Seven
After 2 hours, the pork belly should be tender and the sauce should have thickened. At this point, adjust the seasoning if necessary. Serve the pork belly with cider sauce immediately while hot.
