Pork belly in cider with onions and prunes
Servings 4 people
Cost £
Ingredients
- 4 thick slices of pork belly (high-welfare)
- 2 large onions, sliced
- 4 garlic cloves, crushed
- 2 tbsp sunflower oil
- 500 ml dry cider
- 200 ml chicken stock
- 150 g pitted prunes
- 5 sprigs fresh sage
- good pinch of ground nutmeg
- splash of soy to taste
Instructions
- 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.