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Braised Pork Belly with Irish Hard Cider

Braised Pork Belly with Irish Hard Cider

Pork Belly Braised Low and Slow in Irish Hard Cider. Serve with roasted tiny new potatoes and buttered cabbage
  • Prep Time 30 minutes
  • Cook Time 2.5 hours, or until pork is fork tender


  • 3 lbs Gloucester Old Spot Pork Belly
  • Kosher salt
  • 2 Bottles Irish Hard Cider, reserving ¼ cup
  • 2T flour whisked in the ¼ cup reserved cider
  • 2 lbs tiny new potatoes, cut in half and tossed with a bit of kosher salt and olive oil
  • 3 T Irish butter
  • ½ head cabbage, thinly sliced



  1. Heat oven to 325
  2. Bring pork belly to room temperature
  3. Score surfaces in crosshatch pattern and rub in at least 2 T of kosher salt per piece, rub it in well and on all sides
  4. Place fat side up in shallow foil lined pan
  5. Add cider (reserving ¼ cup for later)
  6. Roast for 2 hours uncovered
  7. Remove the pork when it’s crackly on top and tender within
  8. Let pork rest covered on a plate
  9. Pour braising liquid into small pan, defatting as much as possible and add cider slurry, whisking over high heat until desired thickness
  10. Slice pork belly and pour sauce over belly and potatoes


  1. Put the prepared potatoes in a shallow pan and roast along with the pork belly. Try to brown on all sides as they roast and remove from oven when tender, about 1 hour. Cover


  1. Saute sliced cabbage in Irish butter until soft and tender, add some kosher salt and pepper
chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen