Pressed Pork Belly with Calvados Apples and Cider Glaze

⏱ 300 min · Serves 4

A weekend project worth every minute: pork belly slow-braised in cider until spoon-tender, pressed overnight into a neat slab, then seared to a glass-crisp finish. Served with Calvados-flamed apples and a glossy reduction, it eats like a restaurant plate at your own table.

Per serving: 820 kcal · 38.0g protein · 26.0g carbs · 62.0g fat

Ingredients

• 1.2 kg boneless pork belly, skin removed and reserved
• 2 tsp flaky sea salt
• 1 tsp black pepper
• 1 tbsp vegetable oil
• 1 onion, sliced
• 1 carrot, chopped
• 2 celery sticks, chopped
• 4 garlic cloves, crushed
• 3 thyme sprigs
• 2 bay leaves
• 500 ml dry cider
• 300 ml chicken stock
• 3 tbsp Calvados (for the braise)
• 3 Braeburn or Cox apples, peeled and cut into 8 wedges
• 30 g unsalted butter
• 1 tbsp caster sugar
• 4 tbsp Calvados (for flambé)
• 1 tbsp cider vinegar
• 1 tbsp double cream (optional, for the sauce)
• Mashed potato or buttered greens, to serve

Method

1. Heat oven to 150C/130C fan. Season the pork belly all over with the salt and pepper.
2. Heat the oil in a deep roasting tin or casserole and brown the belly on both sides, about 8 minutes total. Lift out.
3. Add onion, carrot, celery, garlic, thyme and bay; soften for 5 minutes. Pour in the cider, stock and 3 tbsp Calvados and bring to a simmer.
4. Return the pork, fat-side up, so the liquid comes two-thirds up the meat. Cover tightly with foil and braise for 3 hours, until a skewer slides through with no resistance.
5. Lift the pork carefully onto a tray lined with baking paper. Cover with paper, sit a second tray on top and weigh down with tins. Chill at least 6 hours, ideally overnight.
6. Strain the braising liquid into a pan, skim the fat, then reduce to about 150 ml of syrupy glaze. Add the cider vinegar and, if you like, the cream. Set aside.
7. Trim the pressed belly into 4 neat rectangles. Bring to room temperature.
8. Heat a dry non-stick pan over medium-high heat. Sear the belly fat-side down for 4-5 minutes until deep gold and crisp, then 2 minutes on the other sides. Rest somewhere warm.
9. In another pan, melt the butter with the sugar and fry the apple wedges for 4-5 minutes until caramelised and just tender. Off the heat, add the 4 tbsp Calvados, return to the heat and flambé (or simmer hard for 30 seconds) until the flames die.
10. Plate the pork, spoon over the apples and their pan juices, and pour the warm cider glaze around. Serve with mash or greens.