Roasted Pork Belly in Cider

Ingredients

• 1.1 kgdeboned pork belly
• 1 tbspfennel seeds
• 1lemon, zest only
• 4 sprigsthyme, leaves only
• 1 tbspgarlic purée (or 6 crushed garlic cloves)
• 500 ml (2 cups)apple cider
• 1 tbspolive oil
• to tastesalt and black pepper
• 1Bramley apple, chopped into chunks
• 1–2cinnamon sticks (or 1 tsp ground cinnamon)
• 2 tbspplain flour
• 500 ml (2 cups)chicken stock

Instructions

1. 1

   Trim the skin

   Using a sharp knife, remove the thin skin from the pork belly, leaving as much of the fat layer as possible.

2. 2

   Season the meat

   Turn the joint meat-side up. Spread the garlic purée over it, season with black pepper, then scatter over the fennel seeds, thyme leaves and lemon zest.

3. 3

   Roll and tie

   Roll the pork belly lengthways and tie it with 6 lengths of cooking string, spacing the ties 2–3 inches apart.

4. 4

   Start roasting

   Put the pork in an oven dish, drizzle with the olive oil and rub it over the joint. Season with salt and pepper, then roast uncovered at 190°C (375°F) for 30 minutes.

5. 5

   Add cider and apple

   Take the dish out and lower the oven to 160°C (325°F). Arrange the apple chunks around the pork, pour the cider over the joint, add a couple of cinnamon sticks and return it to the oven uncovered for 1 hour 25 minutes.

6. 6

   Check the browning

   Check the pork after 1 hour. If it is browning too much, cover it with foil for the final 25 minutes.

7. 7

   Rest the pork

   When cooked, ladle some of the juices over the pork. Lift the joint out of the cooking juices, cover it with foil and leave it to rest for 10 minutes while you make the gravy.

8. 8

   Mash the apple

   Use the cider, apple and pork juices for the gravy. Mash the apple into the juices and pour the mixture into a pan; use all the juices for a richer, sweeter gravy or half if you prefer it less sweet.

9. 9

   Make a paste

   Mix the flour with warm water to make a smooth paste, which helps prevent lumps, then stir it into the sauce.

10. 10

    Finish the gravy

    Add 350 ml (1½ cups) of chicken stock to start with. Stir while bringing the gravy to the boil, then add more stock as needed until it reaches your preferred consistency.

11. 11

    Carve and serve

    Carve the pork and serve it with your usual roast dinner sides, such as roast potatoes, vegetables, Yorkshire puddings and stuffing, along with the apple cider gravy.

What is pork belly in cider?

Pork belly is a rich cut from the underside of the pig, often rolled for roasting after the bones are removed. Here, the British Sunday-roast style meets cider, apple and warming cinnamon.

Fennel, thyme, lemon and garlic season the inside of the roll, while the roasting juices become the base of a sweet, savoury gravy. The method gives the pork time to cook gently after an initial hotter spell.

Nutrition and macros by portion

The nutrition label shows one serving as written: 808 calories, 53g protein, 25g carbs, 56g fat.

The pork belly supplies most of the protein and fat, while the apple, cider and flour contribute carbohydrates; the gravy and stock also add some fat and sodium. The listed nutrition per serving is 808 kcal, 53 g protein, 25 g carbohydrates and 56 g fat. A generous serving of vegetables alongside the pork is a practical way to balance the plate.

The aromatic filling

Fennel and thyme: Scatter these with lemon zest and garlic over the meat before rolling. This keeps the seasonings tucked inside the joint as it roasts.

Garlic and lemon: Garlic adds savoury depth, while the zest brings a fresh, fragrant note. Use only the zest as listed, rather than adding lemon juice.

Rolling and tying

Even roll: Roll the joint lengthways so it forms a compact shape. Tying it at 2–3-inch intervals helps it hold together during roasting.

Fat layer: When trimming the skin, leave as much of the fat layer as possible, as the recipe calls for removing the thin skin rather than cutting away the fat.

Roasting in two stages

Hot start: The pork begins uncovered at 190°C for 30 minutes, before the oven is reduced to 160°C. This gives the joint an initial roast before it cooks with the cider and apple.

Colour check: Look at the pork after an hour in the lower-temperature stage. If it is getting too brown, cover it with foil for the remaining 25 minutes.

Making the cider gravy

Cooking juices: The cider, apple and pork juices carry the flavour into the gravy. Mash the softened apple into them before transferring the mixture to a pan.

Smooth finish: Stir the flour with warm water into a paste first, then add it to the juices to help avoid lumps. Begin with 350 ml of stock and add more gradually until the gravy is as thick as you like.

Resting and serving

Resting time: Cover the pork with foil and leave it for 10 minutes before carving. Make the gravy during this rest so the meal can be served while everything is hot.

Roast sides: Roast potatoes, vegetables, Yorkshire puddings and stuffing all suit the cider gravy. Choose a mix of sides to balance the richness of the pork.

Recipe notes & tips

• Use a sharp knife to remove the thin skin while keeping the fat layer intact.
• Tie the roll firmly at 2–3-inch intervals so it keeps its shape.
• Check the browning after an hour in the oven at 160°C and cover with foil if needed.
• Begin the gravy with 350 ml of stock and add the rest gradually to control its consistency.
• Rest the pork under foil for 10 minutes before carving.

Variations

• Ground cinnamon: Use 1 tsp in place of the cinnamon sticks.
• Garlic cloves: Use 6 crushed cloves instead of 1 tbsp garlic purée.
• Sweeter gravy: Use all the cider, apple and pork juices in the gravy.
• Less-sweet gravy: Use half of the cooking juices for a milder apple flavour.
• Roast sides: Serve with your preferred combination of potatoes, vegetables, Yorkshire puddings and stuffing.

Common mistakes to avoid

• Removing too much fat: Take off the thin skin but leave as much of the fat layer as possible.
• Loose tying: Space 6 lengths of string 2–3 inches apart to help the roll stay together.
• Excessive browning: Check the pork after an hour at 160°C and cover it with foil for the final 25 minutes if needed.
• Lumpy gravy: Mix the flour with warm water into a paste before stirring it into the cooking juices.
• Adding all the stock at once: Start with 350 ml, then add more gradually until the gravy reaches your preferred consistency.

How to store

Refrigerate leftover pork and gravy in separate airtight containers and use within 3 days. Reheat until piping hot, adding a splash of stock or water to the gravy if it has thickened.

Frequently asked questions