A twist on the Sunday roast

Cider pot-roased pork belly with Bramley apples and celery.
Cider pot-roased pork belly with Bramley apples and celery.

Cider pot-roasted pork belly with Bramley apples and celery

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, chopped

A few sage leaves

4 large sticks celery, finely chopped

3 large Bramley apples (550g), peeled, cored and finely chopped

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

Salt and pepper


Set the oven to 180C/gas mark 4.

Season the belly pork well with salt and pepper.

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

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

Remove the pork from the pan but leave the chorizo in there.

Add all of the veg, Bramley apples and sage to the pan, and then top with the pork and add the cider and stock.

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

Transfer to the oven and cook for one hour and 30-45 minutes, or until soft and well cooked, but do not overcook.

Afterwards, gently mash the softened veg, apples and juices in the pan and thicken slightly to create a juicy sauce. Serve with the pork.