Pork Belly with Cider Glaze

How to Make Pork Belly with Cider Glaze at Home

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

Ingredients

• 2 pounds pork belly
• 1 cup cider
• 1 tablespoon honey
• 4 cloves garlic
• 2 sprigs rosemary
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup apple slices
• 1 medium onion

Instructions

1. 1

   Preheat your oven to 450°F (230°C).

2. 2

   Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat.

3. 3

   Rub the pork belly all over with salt, black pepper, and olive oil, ensuring the seasoning gets into the scores.

4. 4

   Place the pork belly on a roasting rack in a baking dish and roast in the preheated oven for 30 minutes, until the skin begins to crisp.

5. 5

   While the pork is roasting, prepare the cider glaze. In a small saucepan, combine the cider, honey, minced garlic, and rosemary. Bring to a boil over medium heat.

6. 6

   Reduce the heat and let the glaze simmer for about 15 minutes, or until it thickens slightly. Remove from heat and set aside.

7. 7

   After 30 minutes, lower the oven temperature to 325°F (160°C) and continue roasting the pork belly for an additional 1 hour, basting with the cider glaze every 20 minutes.

8. 8

   In the last 20 minutes of cooking, add sliced apples and onion to the baking dish around the pork belly to roast alongside.

9. 9

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

10. 10

    Serve the sliced pork belly drizzled with the remaining cider glaze and garnished with roasted apples and onions.