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.


  • 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


  • Place the sliced onion in single layer in the base of a roasting tin.
  • Sprinkle with the garlic and half the sage, then pour in the water.
  • 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.
  • Cook in the oven for two and half hours.
  • Remove the pork belly from the oven, take away the foil, pour off any liquid, and sprinkle the sugar on top of the pork.
  • Increase oven to 200ºC and return the pork to the oven for 30 minutes or until glazed and golden,
  • Remove pork to a warm plate, slice thickly and serve.

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