A midweek meal packed with loads of flavour

Cooking pork belly in cider with onions and prunes for your midweek meal, is a delicious pick-me-up during a busy week.

Pork belly

Pork belly is the uber-fatty and rich portion of meat cut from the belly of the pig.

It’s uncured, and often sold in big slabs, or in this dish cut into thick strips, making it quicker to cook.

Pork belly is as unctuous a cut of meat, used from anything from braised Chinese dishes, to deep-fried, roasted and grilled.

Pork belly is fall-apart tender and will melt in your mouth when cooked properly.

Just don’t overcook it as it will turn rubbery.

For another great pork belly recipe, visit here

References:

Course Main Course

Keyword pork, pork belly

Prep Time 5

Cook Time 30

Total Time 35

Servings 4 people

Cost £

Season the pork with salt and leave while you slice the onions and crush the garlic
Dry the pork with a paper towel.
In a deep frying pan on medium-high heat, add a splash of oil. Add the pork strips holding them with tongs so you crisp up the rind. Then cook for 2 – 3 mins on each side (depending on thickness). Remove to a plate.
In the same pan, add a little more oil, then the onions and garlic and a splash of water and cook until the onions start to caramelise.
Add in the prunes for a minute or so, then pour in some cider and using a wooden spoon scrape off any brown nuggets stuck to the bottom. Add the rest of the cider, the stock, nutmeg and a splash of soy (keep tasting as soy is salty), ground pepper then bring to a gentle simmer.
Add the pork back in, so they are submerged, and the sage and cook gently for 20 mins or until you have a lovely glistening onion, prune gravy with delicious pork strips.
Serve with creamy mash potatoes.