Belly Pork with Apple Juniper & Cider

Not quite your traditional Belly Pork recipe


Serves 2

  • 550g belly of pork (6 thick cut slices)
  • smoked dry-cured streaky bacon – I use around 7 slices, but it’s your own preference
  • 3 medium Cox’s apples, cored, and cut into thick slices
  •  2 x medium onions, sliced into rings
  • 2 x cloves garlic, peeled, and sliced
  • 18 juniper berries
  • 18 sage leaves
  • 225ml dry cider
  • 55ml Apple cider vinegar with mother
  • 1 dessertspoon oil
  • seasoning


  1. Heat the oil in  a large flameproof casserole pot.
  2.  Brown them well on both sides, and remove them to a plate.
  3. Add the onion rings, and begin to fry off, before adding the bacon.
  4. Crush the juniper berries with a pestle and mortar.
  5. When the onions are ready, bring back the pork. Add in the apple, garlic, juniper and rosemary.
  6. Now pour in the cider and Apple cider vinegar and add a little seasoning – I tend to find I only need to add black pepper as I get the saltiness from the bacon.
  7. Add the lid, and put the pot in the oven at 140 degrees Celsius for 2 hours.
  8. Serve with red cabbage and mashed potatoes – dauphinoise potatoes work well too!


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