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