Pork Belly with Bay, Cider & Pears
Recipe GLPR395f31418dec38
A stunning roasted pork belly with crispy, golden skin, infused with aromatic spices and braised with pears and dry pear cider. The meat becomes tender and succulent while the pears caramelize in the rich pan juices. Finished with a silky pan gravy, this elegant dish serves a crowd and showcases the marriage of pork with fruit flavors.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1.5 kg pork belly with skin, scored
3 tsp sea salt flakes
1 tsp fennel seeds
1 tsp white peppercorns
1 carrot, roughly chopped
1 celery stick, roughly chopped
1 white onion, roughly chopped
1 star anise
3 bay leaves
rapeseed oil for drizzling
200 ml dry pear cider
2 pears, cored and quartered
1 tbsp plain flour
Directions
Using a mortar and pestle, crush together the sea salt flakes, fennel seeds, and white peppercorns until coarsely ground. Reserve ½ tsp of this spice rub and set aside. With a sharp knife, make shallow slashes into the flesh side of the pork belly, cutting through the fat but not the skin. Rub the prepared spice mixture all over the flesh side, making sure it reaches into the cuts. Avoid getting the spice rub on the skin. Place the pork on a plate, skin-side up, and refrigerate for at least 3 hours, or overnight if time allows, to allow the flavors to develop.
Remove the pork from the refrigerator at least 30 minutes before cooking to bring it closer to room temperature. Preheat the oven to 180°C (160°C fan). Pat the reserved spice rub over the skin of the pork, then lightly drizzle rapeseed oil over the entire skin surface to encourage crisping. In a large roasting tin, scatter the chopped carrot, celery, onion, star anise, and bay leaves. Pour a small glass of water (about 150 ml) over the vegetables. Position the pork skin-side up on top of the vegetables. Roast in the preheated oven for 1 hour and 30 minutes.
After 1 hour 30 minutes, remove the roasting tin from the oven. Arrange the quartered pears around the pork, gently coating them in the meat juices. Carefully pour the dry pear cider into the tin around the pork, being careful not to pour it over the skin—a wet skin will not become crisp. Increase the oven temperature to 220°C (200°C fan) and return the pork to the oven for a further 15–20 minutes, until the skin is deep golden and crackling and the pears are glazed.
Remove the pork from the oven and transfer it to a cutting board or warm serving platter. Leave the pork to rest in a warm place for 45 minutes—this allows the meat to relax and retain its juices, ensuring it remains tender and succulent when carved.
While the pork rests, carefully lift the pear quarters from the roasting tin with a slotted spoon and arrange them on the serving platter with the pork. Remove and discard the cooked carrot, celery, onion pieces, star anise, and bay leaves. Tilt the roasting tin and use a large spoon to skim away some of the fat from the surface of the cooking juices; reserve this fat separately if desired for cooking roast potatoes or other uses.
Place the roasting tin on the stovetop over medium heat. Sprinkle the flour over the skimmed juices and whisk continuously until the flour is fully incorporated and the gravy begins to thicken, about 2–3 minutes. If the gravy becomes too thick, add a splash of hot water and whisk until smooth. Pour the finished gravy into a warm serving jug.
Carve the rested pork into portions using a sharp carving knife. Transfer to serving plates or a large platter alongside the glazed pear quarters and serve the silky gravy on the side. Accompany with roast potatoes and steamed greens if desired.
