Not quite your traditional Belly Pork recipe
- 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
- Heat the oil in a large flameproof casserole pot.
- Brown them well on both sides, and remove them to a plate.
- Add the onion rings, and begin to fry off, before adding the bacon.
- Crush the juniper berries with a pestle and mortar.
- When the onions are ready, bring back the pork. Add in the apple, garlic, juniper and rosemary.
- 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.
- Add the lid, and put the pot in the oven at 140 degrees Celsius for 2 hours.
- Serve with red cabbage and mashed potatoes – dauphinoise potatoes work well too!