Slow Braised Belly Pork with Bacon, Apples & Cider
Enjoy more of Delia's recipe collections for Autumn with Leisure Range
cookers. Find out more here
This is a very special recipe which could make a great meal for the family on Christmas Eve. Once assembled, it sits happily in a slow oven for three hours, leaving you free to attend to other things…
|900g belly of pork (6 thick cut slices)|
|250g smoked dry-cured streaky bacon (12 slices)|
|3 medium Cox’s apples (no need to peel)|
|1 large or 2 medium onions|
|3 fat cloves garlic|
|18 juniper berries|
|18 sage leaves|
|225ml dry cider|
|55ml cider vinegar|
|1 dessertspoon lard (or oil)|
|Preheat the oven to 140°C/gas mark 1.|
|Need help with conversions?|
A large flameproof casserole with a tight-fitting lid.
This recipe is taken from Delia's Happy Christmas
In a large flameproof casserole heat the lard to smoking hot. While it’s heating trim off any excess fat from the outer edges of the pork and season them on both sides. Now brown them well on both sides, three at a time, and remove them to a plate before doing the same with the slices of bacon (no seasoning this time).
While that’s happening, slice the onions into thick rings, then they can follow the bacon (adding a little more fat or oil if needed). They too should be well browned on both sides. Meanwhile, peel and slice the garlic, crush the juniper berries with a pestle and mortar, and core the apples with an apple corer, and slice each one into four thick rings.
When the onions are ready, remove them to a plate then, off the heat, wipe the casserole with kitchen paper. Now arrange the onion over the base, followed by the pork. Sprinkle in the garlic and juniper, and follow this by laying the bacon slices on top of the pork. Next scatter the sage leaves here and there, then arrange the apple slices on top.
Now pour in the cider and cider vinegar and add a little seasoning. Then fit a lid, using a sheet of foil as well to make it really tight. Place the casserole in the centre of the oven for 3 hours. Traditional Braised Red Cabbage and mashed potatoes would be the perfect accompaniments.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Adding nutmeg, cinnamon, brown sugar and apples to red cabbage then braising it gives you a dish with loads of flavour that can be made the day before. Serve it with any roast or grilled meats.
No lumps or watery potato here: with Delia's help you will make perfect mash every time as long as you follow a few simple rules. Once you've mastered it, what could be better with your suppertime sausages?
Lovely Christmas flavours here - although this would be good throughout the winter: port, ginger, citrus fruit, cloves… and a jar of Cumberland sauce cleverly jazzed up by Delia into something really special.
Try to start this recipe the day before: it's a triumph of classic Greek cooking and one of the best ways of cooking pork, with wine and spices.
These were originally raised by hand using old-fashioned wooden pie moulds but, in the 21st century, deep muffin tins make everything so much simpler. The most famous English pork pies come from Melton Mowbray and traditionally, a very small amount o
For Delia, this superb casserole heralds the start of winter eating...and it's a great one for entertaining as it needs no attention as it cooks. Like many casseroles, it's even better if you can make it the day before.
These are essentially pork meatballs, baked in the oven. Another cheap and easy supper dish, they are given a tasty twist with the addition of apple sauce, the perfect accompaniment to any pork dish.
This brilliantly tasty supper dish for two takes only about 20 minutes to make, so is the perfect solution for a weekday supper when time is of the essence!
This elegant recipe features a mixture of flavours that is totally sublime… perfect for entertaining during the winter months.
Most Popular recipes
- Traditional Braised Red Cabbage with Apples
- Apple and Almond Crumble
- Curried Parsnip and Apple Soup with Parsnip Crisps
Flavours of France plus win Le Creuset cookware
Thanks for the info
11 Dec 2013 16:56
11 Dec 2013 20:10
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
11 Dec 2013 21:32
06 Dec 2013 09:54
11 Dec 2013 16:30
05 Dec 2013 16:54