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Irish Pork Belly with Apple Cider Glaze
A succulent and tender pork belly roasted to perfection, finished with a sweet and tangy apple cider glaze. This dish highlights the rich flavors of Irish pork, complemented by the crispness of apple.
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- 1.5 kg Pork belly(skin on, scored)
- 2 tsp Sea salt flakes
- 1 tsp Black peppercorns(freshly ground)
- 1 tsp Fennel seeds(optional)
- 1 tsp Coriander seeds(optional)
- 2 tbsp Olive oil
- 1 large Onion(quartered)
- 1 large Carrot(roughly chopped)
- 2 Garlic cloves(minced)
- 500 ml Chicken stock
- 500 ml Dry cider
- 400 g Bramley cooking apples(peeled and cut into 2cm chunks)
- 25 g Butter
- 2 tbsp Caster sugar
- 1 tbsp Plain flour
ðšâð³ äœãæ¹
- 1
Preheat oven to 220°C (200°C fan/Gas Mark 7). Pat the pork belly dry with kitchen paper. Rub with olive oil and season generously with salt, pepper, fennel seeds, and coriander seeds (if using). Ensure the spice mix is rubbed into the scored skin.
- 2
Place the pork belly skin-side up in a roasting tray. Surround with the quartered onion, chopped carrot, and minced garlic.
- 3
Pour the chicken stock into the tray, being careful not to wet the pork skin. Roast for 30 minutes to crisp the skin.
- 4
Reduce oven temperature to 160°C (140°C fan/Gas Mark 3). Continue roasting for 2 hours, or until the meat is tender and juicy.
- 5
While the pork is roasting, prepare the apple sauce. Melt the butter in a lidded saucepan. Add the chopped apples, sugar, and 2 tbsp of water. Cover and cook for 8 minutes until softened. Mash with a spoon and set aside.
- 6
Remove the pork belly from the oven and transfer to a board. Cover tightly with foil to rest for 15 minutes.
- 7
To make the glaze, place the roasting tray with vegetables over a medium heat on the hob. Scrape the bottom of the tray to loosen any browned bits. Stir in the plain flour and cook for 2 minutes, mixing through the roasting juices. Pour in the dry cider and simmer for 2-3 minutes until slightly reduced. Stir in 500ml boiling water and simmer for 5-8 minutes until thickened. Season to taste. Strain the glaze through a sieve into a jug.
- 8
Slice the rested pork belly and serve with the apple sauce and cider glaze.
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- âFor extra crispy crackling, ensure the pork skin is very dry before roasting.
- âIf the pork skin isn't scored, score it yourself at 1cm intervals.
- âThe rendered pork fat can be saved and used for roasting potatoes.
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- Add a sprig of thyme to the roasting tray for extra aroma.
- Serve with a side of creamy mashed potatoes or roasted root vegetables.