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Succulent Pot Roasted Pork Belly With Apples, Celery and Cider

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  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 2 hours in total, probably less.
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Succulent Pot Roasted Pork Belly With Apples, Celery and Cider


  • 650g (roughly) of belly pork in 1 piece, rind removed
  • 2 tbsp oil, any will do
  • 1 small glass strong pork or chicken stock
  • 1 small glass dry cider
  • 2 large onions VERY finely chopped
  • 6 cloves garlic, again chopped
  • few sage leaves
  • 4 large sticks celery, finely chopped
  • 1 large Bramley apple, peeled, cored and finely chopped
  • 100g chorizo or any spicy sausage, chopped roughly, optional

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  1. Heat the olive oil and butter in a non stick frying pan.
  2. Season the pork with a little salt, then gently flour, dusting off the excess.
  3. Place the pork into the hot oil and butter and cook over a moderate heat for 5-6 minutes all over, do not overcook.
  4. They will be nicely browned and golden, remove from the pan and keep warm.
  5. Add the peppercorns, and vinegar and swill around the pan, the vinegar will evaporate mostly, then add the yellow bean sauce, heat through.
  6. Stir in the cream and re boil, then add the parsley.
  7. Season with a little sugar and salt should be okay though.
  8. Slice the pork and coat with the sauce.

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