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Pork belly with apple cider


  • Preheat oven to 180°C fan forced (200°C normal).
  • Mix about ¼ cup oil with the sage, thyme and seasonings. 
  • Slice the skin of pork a few times and rub the herb mixture all over the skin.
  • Heat a thin layer of oil in a large heavy-bottomed casserole (that can got in the oven) and sear the pork for about 5 mins, skin side down. Then turn the pork over and briefly cook the other side.
  • Remove the pork with any excess oil, leaving any herbs behind.
  • Add the cider with 1½ cups stock to the casserole. Bring to the boil and then return the pork with any juices. Cover and cook in the oven for about 1¼-1½ hours until very tender. 
  • Make a cut around the centre of the apples and add to the casserole after about 30 mins.
  • When ready, slice the pork and serve with the reduced cooking juices spooned over the top and an apple on the side.


  • olive oil
  • ¼ cup chopped fresh sage
  • ¼ cup chopped fresh thyme
  • sea salt & freshly ground pepper
  • 1 kg boned piece pork belly
  • 2 cups dry apple cider
  • 2 cups chicken stock
  • 4 Granny Smith apples

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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