Braised Pork Belly with Cider

How to Make Braised Pork Belly with Cider at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 pounds pork belly
• 2 cups cider
• 2 pounds potatoes
• 1 cup heavy cream
• 2 tablespoons fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion
• 4 cloves garlic

Instructions

1. 1

   Preheat your oven to 300°F (150°C).

2. 2

   Pat the pork belly dry with paper towels and season generously with salt and black pepper.

3. 3

   In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the pork belly on all sides until golden brown, about 4-5 minutes per side.

4. 4

   Remove the pork belly from the pot and set aside. In the same pot, add diced onion and minced garlic, sautéing until softened, about 3-4 minutes.

5. 5

   Return the pork belly to the pot. Pour in the cider and add the fresh thyme. Bring to a simmer.

6. 6

   Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 to 2.5 hours, or until the pork is tender.

7. 7

   While the pork is braising, prepare the potato purée. Peel and chop the potatoes into even pieces.

8. 8

   In a large pot, cover the potatoes with cold salted water and bring to a boil. Cook until tender, about 15-20 minutes.

9. 9

   Drain the potatoes and return them to the pot. Add the heavy cream and mash until smooth. Season with salt to taste.

10. 10

    Once the pork belly is done, remove it from the oven and let it rest for 10 minutes before slicing.

11. 11

    Serve the sliced pork belly over a bed of creamy potato purée, drizzling with some of the braising liquid from the pot.