Slow Braised Pork Belly
Slow Braised Pork Belly is really easy to prepare and then just pop in the slow cooker for a few hours while you get on with your day. As with all slow cooker meals I always prepare extra so I can freeze further meals for another day.
Ingredients
- 1.5 KG pork belly, with rind removed but the fat left on
- 2 large white onions, peeled, halved and sliced.
- Generous pinch of sea salt and freshly ground black pepper
- 1 TBSP 1 quantity olive oil
- 1 litre of good-quality dry cider (do not use sweet cider)
- 150 ml of runny honey
- 1 beef stock cube
- 1 TBSP of apple sauce
Instructions
- Season the pork well on all sides.
- Dry-fry the pork on both sides until golden brown, ensuring that all sides of the meat are sealed.
- Remove from the pan and set aside to rest for 3–5 minutes. (Most of the fat should have been released during this stage.)
- In the frying pan combine all the ingredients for the braising liquor and bring to the boil.
- Place meat, onions and liquid in slow cooker and cook for 4 hours.
