Cider braised pork belly slices with sage apples
Tender pork belly slices cooked low in cider until the skin turns sticky, served with buttery sage apples.
- Time2 hr 30
- LevelMedium
- Costabout £3.86 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Season the pork. Brown in the oil over a high heat for 3 minutes per side, then lift out.
6 min - 2
In the same pan, soften the onions for 6 minutes. Pour in the cider and stock and bring to the boil.
6 min - 3
Return the pork to the pan with the thyme. Cover and cook in the oven for 2 hours until meltingly tender.
120 min - 4
Fry the apples and sage in the spread for 6 minutes until golden and soft.
6 min - 5
Lift the pork out. Boil the cooking liquid hard for 8 minutes until reduced to a glossy sauce.
8 min - 6
Serve the pork with the sauce and sage apples.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.