Slow Roast Pork Belly with Apples and Cider
Crackling on top, tender pork underneath and a sticky apple and cider sauce. A real centrepiece for a cold weekend.
- Time3 hrs 15
- LevelMedium
- Costabout £2.90 a head
- Oven230°C (210°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Dry the pork skin very well with kitchen paper. Rub with the oil and salt, working it into the cuts. Leave uncovered for 1 hour if you have time.
- 2
Heat the oven to 230°C (210°C fan). Put the onions and thyme in a roasting tin and sit the pork on top, skin up. Roast for 30 minutes until the skin begins to puff.
30 min - 3
Lower the oven to 150°C (130°C fan). Pour the cider and stock around the pork, not over the skin.
- 4
Cook for 2 hours, until the meat is soft and tender when pressed.
120 min - 5
Add the apples to the tin and cook for 20 minutes more.
20 min - 6
Lift the pork out and rest for 15 minutes. If the skin is not crisp, grill it for 3 minutes. Serve with the sauce spooned around.
15 min
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.