Pork belly seems to be everywhere at the moment along with the many ways of preparing this wonderful cheap cut of pork. This recipe is one of the best to produce succulent pork with crispy crackling and the most amazing sauce you have tasted. Of course the better the pork, the better the dish will be, this one is from Chris Rawles of Bridport.

serves 4
approx 1kg of unscored boneless pork belly
1 large carrot
1 onion
couple of celery sticks
2 cloves of garlic
fresh thyme
2 bay leaves
500ml good local cider
splash of cider vinegar
1 litre of chicken stock

Roughly chop all the vegetables and add to a casserole dish
Pour in the cider and bring to the boil and turn down
Slip the pork into the dish and pour chicken stock in until the pork is completely covered


Put on the lid or cover well with foil
Place in oven for 3 hrs (160c)
After 3 hours remove from the oven and leave to cool in the stock
Line a flat baking tray with cling film
Carefully lift the pork out of the stock, remove any stuck vegetables and place onto the cling film
Cover with another sheet of cling film and place another baking tray on the top and weigh down with cans and leave to cool overnight in the fridge
Strain the stock into a jug and chill

Unwrap the pork and place on a chopping board to trim away any uneven edges, add these and any jelly too the preserved stock
Cut the meat into 4 equal sizes


Simmer the stock to reduce by two-thirds, add more vinegar if required

Heat some vegetable oil in a large frying pan and add the pork skin side up
It will sizzle and spit so cover with a splatter guard
after 3-4 mins flip skin side down and cook gently until nice and crispy

Serve with Colcannon and pureed parsnips, honey coated vegetables and pour over the wonderful sauce. (here is my attempt at presentation, I don’t think Russell needs to worry about competition!!)

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