Somerset Cider Glazed Pork Belly with Creamy Mustard Mash & Roasted Greens

Ingredients

For the Pork Belly:

• 1.2-1.5 kg skin-on pork belly, scored
• Salt and freshly ground black pepper to taste

For the Braising Liquid & Glaze:

• 1 tbsp olive oil
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 4 sprigs fresh thyme
• 500 ml dry Somerset cider (e.g., Thatchers Gold, Sheppy's)
• 500 ml good quality chicken stock (ensure gluten-free if required)
• 100 ml apple cider vinegar
• 2 tbsp brown sugar
• 2 cooking apples (e.g., Bramley), peeled, cored, and quartered

For the Creamy Mustard Mash:

• 1 kg Maris Piper or King Edward potatoes, peeled and quartered
• 100 ml whole milk
• 50g unsalted butter
• 2 tbsp wholegrain mustard (ensure gluten-free if required)
• Salt and freshly ground black pepper to taste

For the Roasted Seasonal Greens:

• 400g seasonal greens (e.g., kale, savoy cabbage, cavolo nero), tough stalks removed, roughly chopped
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Pork Belly:

• Preheat your oven to 160°C (140°C fan / Gas Mark 3).
• Pat the pork belly skin very dry with kitchen paper. This is crucial for crispy crackling.
• Rub a generous amount of salt and pepper into the scored skin and all over the meat.

2. Sear the Pork:

• Heat the olive oil in a large, oven-safe pan or Dutch oven over high heat.
• Place the pork belly skin-side down in the hot pan and sear for 8-10 minutes until the skin is golden brown and starting to crisp.
• Remove the pork from the pan and set aside. Pour off any excess fat, reserving about 1 tablespoon in the pan.

3. Build the Braising Liquid:

• Add the chopped onion, carrots, celery, and garlic to the pan. Sauté for 5-7 minutes until softened.
• Stir in the bay leaves and thyme.
• Pour in the Somerset cider, chicken stock, and apple cider vinegar. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
• Stir in the brown sugar until dissolved.

4. Braise the Pork:

• Carefully place the seared pork belly, skin-side up, into the braising liquid. The liquid should come up to just below the skin, but not cover it (this helps with crackling). If the liquid is too high, remove some.
• Add the quartered cooking apples around the pork.
• Cover the pan tightly with a lid or foil and transfer to the preheated oven.
• Braise for 2.5 - 3 hours, or until the pork is very tender and easily pierced with a fork.

5. Crisp the Crackling & Make the Glaze:

• Remove the pork belly from the oven. Carefully lift the pork out of the braising liquid and transfer it to a clean baking tray, skin-side up.
• Increase the oven temperature to 200°C (180°C fan / Gas Mark 6).
• Return the pork to the hot oven for 20-30 minutes, or until the crackling is beautifully crispy and puffed. Keep a close eye on it to prevent burning.
• While the crackling crisps, strain the braising liquid into a saucepan, discarding the solids (vegetables, apples, herbs).
• Bring the liquid to a vigorous simmer over medium-high heat. Reduce by about half, until it becomes a sticky, syrupy glaze. This will take 15-25 minutes. Taste and adjust seasoning if needed.

6. Prepare the Creamy Mustard Mash:

• While the pork finishes and the glaze reduces, boil the potatoes. Place the peeled and quartered potatoes in a large pot of salted cold water. Bring to a boil and cook for 15-20 minutes, or until very tender.
• Drain the potatoes thoroughly and return them to the hot pot to steam dry for a minute.
• Heat the milk and butter in a small saucepan until the butter is melted and the milk is warm.
• Mash the potatoes until smooth, then gradually add the warm milk and butter mixture, stirring until creamy.
• Stir in the wholegrain mustard. Season generously with salt and pepper to taste. Keep warm.

7. Roast the Seasonal Greens:

• In a large bowl, toss the chopped seasonal greens with olive oil, salt, and pepper.
• Spread them in a single layer on a baking tray.
• Roast in the oven alongside the pork (if space allows, or after) for 10-15 minutes, or until tender-crisp and slightly charred at the edges.

8. Assemble and Serve:

• Once the pork crackling is perfect, remove from the oven and let it rest for 10 minutes before slicing into thick portions.
• Serve generous slices of the cider-glazed pork belly with a dollop of creamy mustard mash, a side of roasted seasonal greens, and a drizzle of the sticky cider reduction over the pork.

Serving Suggestions

This dish is a showstopper on its own, but you could also add a side of roasted parsnips or a simple green salad with a sharp vinaigrette to cut through the richness. It makes for an excellent Sunday roast alternative or a comforting autumn dinner.

Pairing Tips

This Somerset Cider Glazed Pork Belly is specifically crafted to be savoured with a robust, dry UK Farmhouse Cider. The cider's crisp acidity and tannic structure will beautifully cut through the richness of the pork belly, while its inherent apple notes will echo and enhance the cider and apple reduction. Look for traditional, unsweetened varieties from producers like Pilton, Gwynt y Ddraig, or Dunkertons. If you prefer beer, a strong English Ale or a rich Porter would also be a fantastic match. For wine lovers, a medium-bodied Chenin Blanc with good acidity or a light-bodied Pinot Noir would complement the dish.