Crickhowell Cider-braised Pork Belly

Indulge in the rich flavors of Monmouthshire with this Crickhowell Cider-Braised Pork Belly recipe. The succulent pork belly is braised in local cider, creating a dish that perfectly captures the essence of the region.

Crickhowell Cider-braised Pork Belly

Ingredients

  • 2 lbs pork belly, skin removed
  • 2 cups Monmouthshire cider
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • Salt and pepper to taste

Instructions

  1. Preheat the stovetop to medium-high heat.
  2. Season the pork belly with salt and pepper.
  3. Sear the pork belly in a large pot until golden brown on all sides.
  4. Add the chopped onion, minced garlic, and fresh thyme to the pot.
  5. Pour in the Monmouthshire cider and bring to a simmer.
  6. Cover the pot and let the pork belly braise for 2 hours, or until tender.
  7. Once done, remove the pork belly from the pot and let it rest before slicing.
  8. Strain the braising liquid and reduce it to create a flavorful sauce.
  9. Serve the cider-braised pork belly with the reduced sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
10g
Fat
35g

Supplies

Large pot Cutting board Knife Tongs Strainer

Tools

Stovetop

Serving suggestions

Serve the Crickhowell Cider-Braised Pork Belly with roasted vegetables and a side of creamy mashed potatoes for a complete Monmouthshire dining experience.

Tips & tricks

For an extra layer of flavor, marinate the pork belly in the cider and aromatics overnight before cooking.

Cost

$20