Pork Belly with Cider and Cream Sauce

Name: Pork Belly with Cider and Cream Sauce
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Yield: 4 servings
Cuisine: British
Ingredients: Pork belly; tiny bit Oil; equal quantities Cider; equal quantities Apple juice; equal quantities Double cream; 1 cube Pork stock cube; little teaspoon Calvados

A delicious pork belly dish with a rich cider and cream sauce.

Make it yours

British

medium

2h 0m

Prep: 10 min

Cook: 1h 50m

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Ingredients

•Pork bellyBone-in, scored
•tiny bit OilFor cooking
•equal quantities CiderReduced to syrup
•equal quantities Apple juiceReduced to syrup
•equal quantities Double creamWhisked into sauce
•1 cube Pork stock cubeFor seasoning
•little teaspoon Calvados(optional)To balance sweetness, can substitute with Brandy

Instructions

1
Score the pork belly and place it in a cold pan, skin side down.
5 min
2
Heat the pan gradually to render the fat and assist with crackling.
10 min
3
Roast the pork belly in the oven at 160°C for 1.5 hours.
1h 30m
4
Let the pork rest after roasting.
10 min
5
Reduce cider to a syrup in a pan.
10 min
6
Reduce apple juice to a syrup in the same manner.
10 min
7
Add double cream to the reduced cider and apple juice, whisking to combine.
5 min
8
Season the sauce with a pork stock cube and a little Calvados.
5 min

Equipment Needed

Oven

Pan

Whisk

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