Slow braised honey and cider caramelized pork belly

Main Dish
8 servings
20 min
10 min
Very Easy


Number of serving: 8
3.5 lb pork belly, with rind removed but the fat

2 large white onions, peeled, halved and sliced

Sea salt and freshly ground black pepper

Braising Liquor:

1 qt Beer cider

5 oz Clear honey

1 Beef stock cube

1 Star anise

1 teaspoon fennel seeds

4 Sprigs fresh thyme

Sea salt


  • In a frying pan, dry-fry the onions until caramelized.
  • Heat an ovenproof cast-iron pan. Season the pork belly and dry-fry on both sides, fat side first, until golden brown, ensuring that all sides of the meat are sealed. Remove from the pan and set aside to rest for 3-5 minutes.
  • Preheat the oven to 350°c. Lay the onions on the pork fat residue in the ovenproof pan and cover with the pork belly.
  • In a bowl, combine all the ingredients for the braising liquor. Pour over the pork belly and cook in the preheated oven for 2 hours.
  • Occasionally remove from the oven and baste the pork with the reducing sauce, this will help to build up a lustrous glaze when finished.
  • Remove from the oven, lift the meat out of the pan to rest for 10 minutes and set aside. Remove the onions with a slotted spoon.
  • Carefully reduce the remaining liquor to the consistency of a sauce. Serve with olive oil mashed potatoes.


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