Pot roast pork with cider and apples

Pot roast pork with cider and apples


  1. Set the oven to 180°C/350°F/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 and melt slightly, add the garlic. Next add the belly pork and brown well on both sides.
  2. Remove carefully from the pan, leave in the chorizo. Add all the veg, Bramley apples, sage and top with the pork, then add the cider and stock. Bring to the boil and place a lid on top.
  3. Cook in the oven for 1 hour 30-45 mins or until soft and well cooked, do not overcook!
  4. Gently mash the veg, apples and juices in the pan and thicken slightly to make a sauce. Serve with the pork.

Recipe from Bramley Apples.

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Pot roasted pork makes the meat really tender, so don't worry if you can't slice it very well, just pull it off with a fork instead!


750g belly pork in 1 piece, rind removed
2 tbsp 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, again 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


Time: 30 minutes
Serves: 4
Nutrition: n/a