Restaurant 1861

Fine food worth the extra mile!

Pork Belly Braised in Cider

RDL 0045


2lb Piece of Boneless Pork belly
1pint sweet cider
1 pint water
Small bunch of fresh sage
10 whole black peppercorns
1pt double cream


Place the pork belly in a deep baking tray with the cider, water, sage, a pinch of salt and the peppercorns. Cover with a lid and place in a pre heated oven at 140°c or gas mark 3 for 3½ to 4 hours or until tender. Allow to cool

Place a tray and a heavy weight on the pork and press over night in the fridge.

The next day remove the pork from the braising juices, keep half of the juice to reheat the pork. Bring the remaining juices to the boil and reduce by half. Add the double cream, re-boil and simmer for 5 to 10 minutes, until a nice sauce consistency is achieved. Season to taste and strain.

Meanwhile, remove the skin from the pork along with any excess fat, cut into portions and reheat in the braising juices.

Serve with mashed potato and seasonal vegetables, finish with the cream sauce.