Phil Vickery’s cider pork belly recipe

Want to perfectly cook pork? Try Phil Vickery’s cider pork belly recipe, created for Bramley Apples. It’s bursting with flavour – thanks to the delicious combination of apple and spices – and is a great match for vegetables and mashed potato. It’s a classic dish, done to perfection!

Ingredients (serves 4)

750g belly pork in 1 piece, rind removed

2tbsp 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, very finely chopped

A few sage leaves

4 large sticks celery, finely chopped

3 large Bramley apples, peeled, cored and finely chopped

100g chorizo or any spicy sausage, chopped roughly, optional 

Method

Set the oven to 180°C/gas mark 4.

Season the pork well with salt and pepper.

Heat the oil in a deep pan and add the chopped chorizo (if using) and melt slightly, add the garlic.

Next add the belly pork and brown well on both sides.

Remove carefully from the pan, leave in the chorizo.

Add all the vegetables, Bramley apples, sage and top with the pork, then add the cider and stock.

Bring to a boil, and place a lid on the top.

Cook in the oven for one hour and 30-45 minutes, or until soft and well cooked, do not overcook!

Gently mash the vegetables, apples and juices in the pan and thicken slightly to make a sauce. Serve with the pork.

Recipe courtesy of Bramley Apples