Step 1Pre-heat oven to 200°C.
Step 2Roast the pork belly for 20 minutes and turn oven down to 140°C.
Step 3Roast the pork belly for 2 hours until the meat is tender and crackling has formed.
Step 4Cut the apples in to wedges and remove the seeds.
Step 5Shred the cabbage and sauté in half of the butter.
Step 6Add 1/4 bottle of cider to the cabbage and keep warm.
Step 7Caramelise the apple pieces in butter and add 1 tbsp of the Sweet & Sour Sauce.
Step 8Add apple mix to the to the cabbage mix.
Step 9Use the leftover Sweet & Sour Sauce to glaze the pork belly.
Step 10Cook for a further 40 minutes continually glazing.
Step 11Cut the Pork Belly into 1cm thick slices.
Step 12Place the cabbage mix on a plate and top with the sliced pork belly.
Step 13Stir the juices and drizzle over the meat and enjoy.
- 400 g pork belly
- 2 apples
- 1/2 white cabbage
- 1/2 bottle good quality cider
- 50 g Country Range Butter
- 5 tbsp Country Range Sweet & Sour Sauce
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