Cider braised pork belly with yukon gold puree

Main Dish
2 servings
15 min
3 hours
Very Easy


Number of serving: 2

For the Pork Belly:

4 lb Organic Pork Belly - Skin-on

Sea salt

Ground coriander

Smoked pimenton

Blended Oil

For the Braising Liquid:

750 ml Magners Hard Cider

1 large yellow onion - chopped

3 celery stalks - chopped

1 leek - (white & light green parts only) - chopped

3 carrots - peeled & chopped

6 oz Organic tomato paste


  • For the Pork Belly:
    Remove the pork belly from fridge 30 minute before cooking. Season both sides of the pork with spices. Cut the pork in half. Heat 2 pans over medium-high heat. Add blended oil. When the oil is hot and rippling, add the pork belly, one piece in each pan. Brown the pork on both sides. Remove to a plate to rest.
  • For the Braising Liquid:
    Preheat the oven to 350 F. Heat a large braising pan over medium heat. Add some blended oil. Add the onion, celery, leeks, and carrot. Sweat the veg for 5 minutes. Make a well in the center and add the tomato paste. Brown the tomato paste to remove raw acidity. Add the pork the pan. Pour in the hard cider. Cover with a parchment lid, not a tight fitting lid. You want some of the liquid to reduce and intensify the flavor of the sauce.
  • Braise in oven for 3 hours.


Cider Braised Pork Belly with Yukon Gold Puree, photo 1Cider Braised Pork Belly with Yukon Gold Puree, photo 2Cider Braised Pork Belly with Yukon Gold Puree, photo 3
L Lazaro Cooks!

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