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  • 1.5 kg pork belly, off the bone
  • 2 bottles apple cider (350 ml each)
  • 2 onions, sliced in half
  • 2 green apples, sliced in 4
  • 1 celery bulb, sliced
  • salt and pepper to taste
  • parsnips
  • sunflower oil
  • 1 beetroot
  • 4 slices of butternut
  • 8 green beans
  • 4 white button mushrooms
  • butter

Pat the pork dry. Slice the skin of the pork and rub it with salt and pepper (herbs can be added)
Place the onion, green apple, celery and cider in an oven tray, salt and pepper.
Place the pork on top and cover lightly with foil. Slow roast in the over at 150 – 160ºC until the pork is nice and soft, plus minus 2 to 3 hours.
Remove the foil and let the skin crisp up. When skin is crispy remove from the belly. Let the meat rest for 10 minutes.
Cook the parsnips in salted water until soft. Blend in a blender with some butter and cream till it is a smooth pure. Keep warm.
Fry some of the parsnips in the oil for the chips.
Cook beetroot in salted water, Cut in tiny blocks.
Cook the butternut slices in butter till it is soft and tender. Salt and pepper.
Cut the pork in blocks and brown in a pan with butter.
Add the mushrooms and green beans.
Reduce the pork cider cooking sauce. Glaze pork with it.
Plate up and have fun.

Recipe and photo: Annerie Mac Donald


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