Recipe

Pork Belly, Apple and Vegetable Stew with Apple Cider

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Photo by WinnieAb

This recipe was entered in the contest for Your Best Pork with Cider
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WinnieAb's Notes: This was my first foray into using pork belly. In this recipe, the pork belly simmers whole in stock and cider with a seasonal variety of apples and vegetables. After several hours, you finish...
This was my first foray into using pork belly. In this recipe, the pork belly simmers whole in stock and cider with a seasonal variety of apples and vegetables. After several hours, you finish the pork in the oven in order to crisp the top layer of fat. You then add chunks of the pork and fat back into the stew...very rich and delicious.

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Serves 4-6

3 lb. pork belly Ask a question about this ingredient

2 carrots, chopped Ask a question about this ingredient

2 ribs celery, chopped Ask a question about this ingredient

2 leeks, cleaned and chopped (white parts only) Ask a question about this ingredient

2 large turnips, peeled and chopped Ask a question about this ingredient

1 head of savoy cabbage, cored and chopped Ask a question about this ingredient

2 large apples, peeled and chopped Ask a question about this ingredient

leaves from 5 sprigs fresh thyme Ask a question about this ingredient

4 cups homemade or store-bought chicken stock Ask a question about this ingredient

4 cups apple cider Ask a question about this ingredient

2 cups water Ask a question about this ingredient

course sea salt and fresh ground pepper Ask a question about this ingredient

Place pork belly in large soup pot. Add the vegetables, apples, and thyme and then pour in the chicken stock, cider and water. The pork belly should be just about covered with liquid.
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Bring to a boil and skim the surface of any impurities.
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Reduce the heat to a simmer and cook, covered, for 3 1/2 hours.
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Remove pork belly and place fat side up in a cast iron skillet or other oven-proof dish, Add some of the soup to the bottom of the pan.
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Sprinkle the pork belly with course salt and a few grinds of fresh ground pepper and place in a 400°F oven for 20 minutes. Raise the heat of the oven to 450°F and cook for an additional 5 minutes.
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Remove the pork from the oven and allow to cool a bit before cutting into chunks. Taste the soup and add 2 tsp. of salt (or to taste).
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Serve chunks of the pork belly in soup bowls with the vegetables and broth ladled over the top.
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1 Comment on Pork Belly, Apple and Vegetable Stew with Apple Cider

maryvelasquez added about 1 year ago

This recipe came up when I did a search for pork belly and turnips. I'm so glad, because the apples are such a wonderful addition! My dish is more of a braise than a stew, but I hope it will showcase all these delicious flavors you have here.