Belly of pork

There are two parts to this pork dish that can be used separately or together. I like to serve this pork with some colcannon, which is mashed potato with cooked cabbage and spring onions.

Ingredients


  • 1 large onion, sliced into rings
  • 4 garlic cloves, chopped
  • 1 bunch fresh sage, chopped
  • 100 ml water
  • 1 kg pork belly, rind removed
  • 150 ml dry cider or ale
  • 8 whole cloves
  • pinch ground all-spice
  • pinch ground cinnamon
  • pinch cracked black pepper & a pinch rock salt
  • 75 g demerara sugar

Method

  1. Place the sliced onion in single layer in the base of a roasting tin.
  2. Sprinkle with the garlic and half the sage, then pour in the water.
  3. Sit thepork belly on top then splash with the cider. Sprinkle with the remaining sage, spices and seasoning, then cover the whole dish tightly with foil.
  4. Cook in the oven for two and half hours.
  5. Remove the pork belly from the oven, take away the foil, pour off any liquid, and sprinkle the sugar on top of the pork.
  6. Increase oven to 200ºC and return the pork to the oven for 30 minutes or until glazed and golden,
  7. Remove pork to a warm plate, slice thickly and serve.




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