Winelands Pork

Pork Belly Pot

  • 1,5kg pork belly, cut into cubes
  • 20ml olive oil
  • 2 large onions, chopped
  • 3 garlic cloves, crushed
  • 300ml cider
  • 300 – 400ml meat/veg stock
  • 6 potatoes, peeled and quartered
  • 6 carrots, peeled and sliced
  • 300ml green beans, cut into pieces
  • 1 packet brown onion soup powder

Trim pork to remove excess fat, if necessary. Heat oil and brown pork, onions and garlic. Add cider and enough meat stock to cover the pork. Replace llid and simmer pot over low heat for 40 minutes. Add potatoes, carrots and beans and simmer a further 30 minutes. Add a little stock to replenish the liquid from time to time. When pork is tender, mix onion soup with 40ml cold water into a paste. Add to pot and stir through until gravy thickens.