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Slow-Roasted Belly of Pork with Magners Cider and Caramelized Quince Recipe

See full recipe on: The Daily Meal



Ingredients

2 1/2 pounds (1 1/2 kilograms) deboned pork belly
2 tablespoons canola oil
Salt, preferably maldon
1 onion, thickly sliced
1 carrot, roughly chopped
1 stick celery, roughly chopped
About 1 1/2-3/4 cups (400 milliliters) hard cider, preferably magners or bulmers irish apple cider
2 cups (500 milliliters) beef stock
1 bouquet garni (2 sprigs fresh thyme and 3 parsley stems wrapped in cheesecloth)
1 bay leaf
2 cloves
Freshly ground black pepper
2 quinces
3 tablespoons (45 grams) unsalted butter
2 tablespoons brown sugar
2 tablespoons water
2 tablespoons hard cider (see above)

Nutrition 20 servings

Per Serving % Daily Value
Calories 355
Fat 33g 51%
Carbs 7g 2%
Protein 6g 12%
Fiber 0g 2%
Cholesterol 45mg 15%
Sodium 73mg 3%
     
Fat
Carbs
Protein

Preparation






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