Can’t beat a Sunday Roast dinner. This Roasted Pork Belly in Cider will make the families day! Very pleasing to the eye and surprisingly easy to make!
Large Pork Belly Joint stuffed and rolled with fennel, thyme, lemon zest, garlic and black pepper.
Cooked for just over 2 hours with cider and apple added for extra sweetness. Bonus is you can make a delicious gravy with the leftover apple, cider and pork juices!
Pork belly is one of the cheapest cuts of pork and many are not keen on it because of the fat content.
But when cooked correctly the fat is tender and soft to eat and I personally think it is the best part!
How to make Roasted Pork Belly in Cider?
Click to jump straight to the recipe or watch the slideshow below.Jump to Recipe
We have also given tips on the blog page should you want to have a read through?
How to prepare Roasted Pork Belly?
There are three layers to Pork belly: a thin layer of skin, the thick silky fat, and finally juicy pink meat.
You can cook with the skin on if you wanted thick crackling on top? However, for this recipe, we wanted a sticky cider and apple glaze effect so we removed the skin.
How to remove skin from Pork Belly Joint?
When removing the skin make sure to leave as much of the fat layer behind as possible! This fat layer will later be coated in scrumptious cider and apple!
What to add to pork belly for extra flavour?
Once the skin is removed turn it over to the meat side. Spread a layer of Garlic Puree (or crushed garlic) followed by black pepper.
Next, add fennel seeds thyme leaves and lemon zest.
What to tie Pork Belly up with and how?
Roll up lengthways and use cooking string or 100% cotton twine to tie the pork roll together (I have heard that you can use dental floss if you have no string?!).
We used 6 strands of 100% cotton to tie it up neatly.
Place rolled-up pork belly joint into an oven dish with olive oil, rub the oil all over the fat layer. Add a generous sprinkle of salt and pepper
How to roast a rolled Pork Belly joint with cider?
Cook at 190°C/ 375F for 30 minutes. Remove from oven, turn the temperature down to 160°C/325F.
Add chunks of cooking apple around the pork, then pour a bottle of your favourite cider all over the pork belly joint. We used Bulmers cider.
Add a couple of cinnamon sticks and pop back into the oven for 1 hr 45 minutes. Check at the last 20 minutes and cover with foil if browning too much?
When finished cooking re-baste the juices and apple chunks over the top of the rolled pork.
Remove from dish and wrap it in foil to rest whilst you make the gravy.
How to make Apple Cider Pork Gravy?
As mentioned earlier, you get a bonus gravy when cooking this!
Mash down the apple chunks and heat in a pan, add 2 tbsp of flour, gradually whilst stirring and finally add some chicken stock until at the desired gravy consistency!
What do you serve with Roasted Pork Belly?
The apple cider gravy is amazing, no need for apple sauce with this gravy the sweetness is already there! Unless you like want extra sweetness!?
Roasted Pork Belly in Cider
- 1.1 grams (2lb 7oz) Pork Belly deboned
- 1 tbsp Fennel Seeds
- 1 Lemon Zest only
- 4 Springs Thyme Leaves only
- 1 tbsp Gia Garlic Puree 6 Cloves of Garlic crushed
- 500 ml (2 cups) Apple cider We used a bottle of Bulmers
- 1 tbsp Olive Oil
- Salt & Pepper
- 1 Bramley Apple Chopped into chunks
- 1-2 Cinnamon sticks or 1 tsp of cinnamon
- 2 tbsp flour
- 500 ml (2 cups) Chicken stock
- Remove the thin layer of skin off the pork belly joint using a sharp knife. Leaving behind as much of the fat layer as you can.
- Once the skin is removed turn over so the meat side is facing up.Spread garlic puree over pork belly meat, followed by black pepper.Next, sprinkle fennel seeds, thyme leaves and lemon zest.
- Roll pork belly joint up lengthways, use 6 strands of cooking string to tie it up in 2-3 inch intervals
- Place pork in an oven dish, add olive oil and rub all over the pork. Season with salt & pepper.Cook uncovered at 190°C/375F for 30 minutes
- Remove from oven, reduce the oven temperature to 160°C/325FAdd chunks of apple around pork, then pour cider all over the pork belly joint. Add a couple of cinnamon sticks in and return to the oven uncovered for 1hr 25min
- Check the pork at 1hr, if it is browning to much add foil over it for the final 25 minutes.
- When finished remove from oven, use a ladle to pour the juices over the top of the cooked pork.Remove the Pork Belly Roll from the cooking juices and cover in foil, leave to rest for 10 minutes whilst you prepare the gravy.
Apple Cider Gravy- Use the cider, apple and pork cooking juices to create your gravy. We used all the juices for a rich sweet gravy, use ½ if you don't want it so sweet?
- Mash the apple into the juices, pour into a pan. Mix flour with warm water to create a paste (to prevent lumps) then add to the sauce.
- Now add Chicken stock, start with 350ml (1 ½ cups) and stir whilst bringing to boil. Check consistency and add more stock until at your desired gravy texture.
- You are ready to carve the pork and serve up with your usual roast dinner sides, Roast Potatoes, Vegetables, Yorkshire puddings, stuffing and of course, your Apple Cider Gravy.
The soft tender pork belly slices are amazing and the sticky cider glazed topping is delicious!
Enjoy and let us know in the comments how much you loved it!