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Cider pot-roasted pork belly with Bramley apples and celery

Phil Vickery / 15 April 2016

Phil Vickery's rich and filling recipe for pork belly roasted in cider.

Cider pot-roasted pork belly
Cider pot-roasted pork belly

Preparation time

30 minutes

Cooking time

2 hours




  • 750g belly pork in 1 piece, rind removed
  • 2 tbsp oil, any will do
  • 1 small glass strong pork or chicken stock
  • 1 small glass dry cider
  • 2 large onions, VERY finely chopped
  • 6 cloves garlic, again chopped
  • A few sage leaves
  • 4 large sticks celery, finely chopped
  • 3 large Bramley apples (550g), peeled, cored and finely chopped
  • 100g chorizo or any spicy sausage, chopped roughly, optional


1. Set the oven to 180°C/gas mark 4.

2. Season the belly pork well with salt and pepper.

3. Heat the oil in a deep pan and add the chopped chorizo if using and melt slightly, add the garlic.

4. Next add the belly pork and brown well on both sides.

5. Remove carefully from the pan, leave in the chorizo.

6. Add all the veg, Bramley apples, sage and top with the pork, then add the cider and stock.

7. Bring to a boil, and place a lid on the top.

8. Cook in the oven for 1 hour 30-45 minutes or until soft and well cooked, do not overcook!

9. Gently mash the veg, apples and juices in the pan and thicken slightly to make a sauce. Serve with the pork.

Our thanks to for provuding this recipe.

Visit our pork recipes section for more great cooking ideas.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.