Cider-braised pork
Cider-braised pork

Cider-braised pork

Preparation 35 minutes
Cooking time 2 hours 45 minutes
Servings 8


  • 2 kg (4 1/2 lb) pork belly, with rind
  • 500 ml (2 cups) apple cider
  • 125 ml (1/2 cup) cider vinegar
  • 250 ml (1 cup) chicken broth
  • 6 sprigs thyme
  • 15 ml (1 tbsp) olive oil
  • 10 ml (2 tsp) coarse salt
  • 10 ml (2 tsp) freshly ground pepper
  • 30 ml (2 tbsp) flour
  • 30 ml (2 tbsp) butter, softened
  • 3 smallCortland apples, thinly sliced


  1. Preheat the oven to 160°C (325°F).
  2. Using a sharp knife, score the surface of the pork-belly rind without cutting through to the meat.
  3. Place the pork belly in a roasting pan with the cider, cider vinegar, broth and thyme.
  4. Cover well with aluminum foil and bake for two hours.
  5. Remove the pork belly from the oven and transfer to a plate.
  6. Pour cooking juices into a saucepan. Let stand 15 minutes.
  7. Increase the oven temperature to 230°C (450°F).
  8. Pat the rind dry with paper towels.
  9. Brush with oil and season with salt and pepper.
  10. Place the pork belly on a rack in the roasting pan, rind-side up.
  11. Bake another 45 minutes, or until the rind is crisp.
  12. With a spoon, skim the fat off the surface of the cooking juices then reduce by half over high heat.
  13. In a small bowl, combine the flour and softened butter.
  14. Whisk the mixture into the cooking juices and cook for three minutes.
  15. Add the apple slices, cook for another three minutes and adjust seasoning, to taste.
  16. Slice the pork belly and serve with the applesauce.
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