You really can’t go wrong with any dish that matches cider with pork. It is such a classic combination in cooking, and one that harks back to the custom many years ago for pigs to be let out to gorge on the fallen apples in order to clear the orchards. Belly is perfect for this sort of cooking – not too fatty, and thin enough to pot roast quickly and evenly. Pot -roasting in a small amount of liquid in an enclosed pan is brilliant. You will be amazed how much stock there will be at the end, making a great sauce/compote.