Apple Juice Braised Pork Belly

Number of Servings


Preparation Time

30 Mins

Cooking Time


The Recipe

Apple Juice Braised Pork Belly

This ‘low and slow’ autumn recipe from Farm Shop & Café Head Chef Ben Jupp cooked over two days will surely prove to be a winner for your next weekend project. After cooking this pork belly will melt in the mouth and the sticky sweetness from the Cowdray Apple Juice will cut through the richness of the pork belly. Best served with some mash and greens.

All the ingredients are available from the Cowdray Farm Shop. We hope you enjoyed making Ben’s Apple Juice Braised Pork Belly. Let us know by getting in touch with the team at Cowdray or tagging @cowdrayestate on Instagram. View our other recipes here.


  • 1kg pork belly (boneless)
  • 750ml Cowdray apple juice
  • 1 tsp Maldon Sea salt
  • 1 tsp black peppercorns
  • 1 stick of cinnamon
  • 500g chicken stock
  • 1 onion (quartered)
  • 1 leek (roughly chopped)
  • 2 bay leaves


  1. Preheat the oven to 150°C
  2. Place all the ingredients into a large cooking pot suitable for both hob and oven.
  3. On a medium heat bring up to the boil, then cover with a lid or foil and put the dish in the oven for 3 ½ -4 hours or until the pork is extremely tender.
  4. When cooked remove from the oven and leave to cool for 1 hour.
  5. Once cooled remove from the stock onto a tray and refrigerate overnight, then strain the remaining stock and refrigerate.
  6. The next day, reheat the oven to 180°C.
  7. Cut the pork belly into four pieces and place skin side down in an ovenproof heavy-bottomed frying pan
  8. On a medium heat fry off the pork for 5 minutes then cover with foil and transfer to the oven for 25-30 minutes or until the skin is nice and crispy (the skin will go very dark before becoming crispy so don’t worry) .
  9. Whilst the pork is cooking reduce the stock down by half.
  10. Serve with mash and some greens and pour over the jus.

Related Product

Buy Apple Juice Online

Cowdray Apple Juice 750ml


Join our Newsletter