Pork Belly with Apple Cider

Name: Pork Belly with Apple Cider
Prep time: 1 h 10 min
Cook time: 2 h 25 min
Total time: 3 h 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5kg pork belly, skin scored; 2 apples, quartered; 1 fennel bulb, sliced; 500ml dry apple cider; 1 tsp fennel seeds; 4 cloves garlic; coarse salt for crackling; salt and pepper to taste

Slow-roasted pork belly with apple cider, fennel and crackling. Pouring the cider around the pork rather than over it keeps the skin dry enough to blister into proper crackling instead of turning soggy in the liquid.

Total time

215 min

Prep

70 min

Cook

145 min

Difficulty

medium

Cuisine

British

Ingredients

1.5kgpork belly, skin scored

2apples, quartered

1fennel bulb, sliced

500mldry apple cider

1 tspfennel seeds

4 clovesgarlic

coarse saltfor crackling

salt and pepperto taste

Instructions

Salt pork skin very well. Refrigerate uncovered 1 hour.

Place fennel, apple and garlic in a roasting pan.

Lay pork belly skin-side up on top.

Pour cider around (not over) pork.

Roast at 160°C for 2 hours.

Turn to 220°C for 25 minutes to crackle.

Rest 15 minutes.

Deglaze pan juices for a sauce.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

1996

Protein

35.4g

Fat

199g

Carbs

13.9g

Fiber

2.5g

Sodium

122mg

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