Phil Vickery's recipe for Cider Roasted Pork Belly & Bramley Apples

Published Thursday, Feb 27 2014, 19:00 GMT  |  By  |  Add comment
Pork and apple is a classic British combination and we love how TV chef Phil Vickery has given them a twist with this mouth-watering recipe for pork belly and Bramley apples roasted in cider.

Why not give it a try this weekend? It's perfect comfort good for when the weather is grey and cold. And it's bound to impress, too.

Cider pot roast of pork belly with Bramley apple

© Bramley Apples


  • 750g belly pork in 1 piece, rind removed
  • 2 tablespoons of oil, any will do
  • 1 small glass of strong pork or chicken stock
  • 1 small glass of dry cider
  • 2 large onions, VERY finely chopped
  • 6 cloves garlic, again chopped
  • A few sage leaves
  • 4 large sticks celery, finely chopped
  • 3 large Bramley apples (550g), peeled, cored and finely chopped
  • 100g chorizo or any spicy sausage, chopped roughly, optional


strong>1 Set the oven to 180°C/gas mark 4. Season the belly pork well with salt and pepper.

2 Heat the oil in a deep pan and add the chopped chorizo if using and melt slightly.

3 Next add the belly pork and brown well on both sides. Remove carefully from the pan when done, but leave in the chorizo.

4 Add all the veg, Bramley apples, sage and top with the pork, then add the cider and stock.

5 Bring to a boil, and place a lid on the top.

6 Cook in the oven for 1 hour 30-45 minutes or until soft and well cooked, do not overcook!

7 Gently mash the gravy and juices from the pan and thicken slightly. Serve with the pork

Prep Time

30 minutes

Cook Time

2 hours

Nutrition Information

Serves 4

For more recipes using bramley apples, head here.

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Chicken & Vegetable Pot Pies
The Ultimate Roast Potatoes
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Braised Shank Lamb