CIDER-BRAISED PORK BELLY

Description: This cider-braised pork belly is slow-cooked until meltingly tender, then reduced to a rich, sticky glaze with gentle apple sweetness. Using Irish cider and simple aromatics, it’s a deeply comforting dish that bridges rustic Irish cooking and modern pub-style plates.

Preparation Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Serving Size: Serves 4

Ingredients

1.2–1.5 kg pork belly, skin removed and cut into large pieces
1 tbsp oil
2 onions, thickly sliced
3 garlic cloves, crushed
2 apples, cored and sliced
500ml dry Irish cider
250ml pork or chicken stock
2 tbsp apple cider vinegar
2 tbsp brown sugar or honey
2 bay leaves
1 tsp fresh thyme or rosemary
Salt and black pepper, to taste

Instructions

Step 1 – Brown the Pork

Season the pork belly generously with salt and pepper. Heat oil in a heavy casserole dish and brown the pork on all sides until golden. Remove and set aside.

Step 2 – Cook the Aromatics

Add onions to the pot and cook for 6–8 minutes until softened. Stir in garlic and cook for 1 minute.

Step 3 – Deglaze with Cider

Pour in the cider, scraping up any browned bits from the bottom of the pot. Add stock, apples, vinegar, brown sugar, bay leaves, and herbs.

Step 4 – Slow Braise

Return the pork to the pot, cover, and braise gently on the hob or in a 160°C (325°F) oven for about 2 hours, until the pork is very tender.

Step 5 – Reduce the Sauce

Remove the pork and keep warm. Simmer the cooking liquid uncovered for 15–20 minutes until reduced to a glossy, sticky sauce.

Step 6 – Serve

Spoon the reduced cider sauce over the pork belly and serve immediately.

Tips

Cider choice: Use a dry Irish cider for balance; sweet cider can make the sauce cloying.
Extra crisp: For crispy edges, briefly grill or pan-sear the pork after braising.
Make-ahead: This dish reheats beautifully and tastes even better the next day.
Serving idea: Pair with mash, colcannon, or buttered cabbage.