Sweet & Sour Glazed Pork Belly

Prep Time


Cook Time

3.5 hours


8-10 portions


400 400 g pork belly

2 2 apples

1/2 1/2 white cabbage

1/21/2 bottle good quality cider

50 50 g Country Range Butter

5 5 tbsp Country Range Sweet & Sour Sauce

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