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.
- 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
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.)
Dry fry the onions until caramelised.
In the frying pan combine all the ingredients for the braising liquor and bring to the boil.
Add honey and apple sauce.
Place meat, onions and liquid in slow cooker and cook for 4 hours.