Slow roast pork belly with cider gravy
Soft, juicy pork under proper crunchy crackling, with a sharp cider gravy made from the tin.
- Time3 hr 15
- LevelMedium
- Costabout £2.44 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
Pat the pork skin completely dry with kitchen paper. Rub salt and the fennel seeds into the skin and leave uncovered in the fridge for at least 1 hour.
- 2
Heat the oven to 230°C (210°C fan). Put the onions and apples in a tin and sit the pork on top. Roast for 30 minutes, until the skin begins to blister.
30 min - 3
Turn the oven down to 150°C (130°C fan). Roast for 2 hours 15 minutes, until the meat is tender.
135 min - 4
Rest the pork on a board for 20 minutes. Put the tin on the hob, add the cider and stock and simmer for 10 minutes.
10 min - 5
Mix the cornflour and water, stir in and simmer for 2 minutes. Strain into a jug.
2 min - 6
Slice the pork and serve with the crackling and gravy.
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.