Cider Braised Pork Belly 

I briefly talked about the braised pork belly in my surf and turf article. I’ve cooked some more since then and this time remembered to take some photographs of the process.


So to recap trim the skin off the belly and de bone. Season well with salt and pepper and coat in fennel seeds then roast in the oven for half an hour (200 degrees C)

Fill the tray with Half cider half water and then cover well with cling film. Then foil over the top. Cook at 160 degrees for 2 hours or more you can’t overcook this piece of meat the longer the better.

Once out of the oven leave to cool down but  don’t let it cool down completely.  Whilst still warm wrap the whole belly in cling film and put between 2 flat surfaces e.g two chopping boards of 2 firm metal trays and then press down with a heavy weight and then chill. This isn’t vital but helps with portioning and presentation when serving.

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