Crispy Pork Belly Slices with Cider: A Sweet and Salty Sunday Delight

Pork belly has earned its place as one of the most coveted cuts of meat, beloved by food enthusiasts around the world. Its combination of juicy, tender meat and deliciously crispy skin is hard to beat, especially when paired with the right seasoning and cooking techniques. This recipe for Crispy Pork Belly Slices with Cider is an elevated take on a classic favorite, with a delectable glaze that strikes the perfect balance between sweet and salty. The subtle hints of cider, honey, and soy sauce, combined with the kick of chili, make each bite an explosion of flavors. Whether you’re serving this for a Sunday dinner with the family or a special gathering, this dish is sure to leave everyone impressed and satisfied.

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There’s something about slow-roasted pork belly that feels luxurious, yet comforting, and this recipe takes full advantage of the natural flavors of the pork while enhancing them with a cider-based glaze that is absolutely irresistible. The process may take a few hours, but every minute of the wait is worth it as the pork belly becomes melt-in-your-mouth tender, and the skin turns into a crispy, golden perfection.

The Beauty of Pork Belly

Pork belly is often associated with rich, hearty meals, and for good reason. This cut of meat is flavorful, tender, and when prepared correctly, can be the star of any meal. The key to perfect pork belly lies in the texture and the contrast between the tender, fatty meat and the crispy skin. Achieving this balance requires a few steps, including scoring the skin, roasting, and frying, but with patience and attention to detail, you’ll be rewarded with a dish that is both satisfying and impressive.

What sets this particular recipe apart is the addition of a cider glaze, which introduces a level of sophistication while complementing the pork’s natural flavors. The cider brings a light sweetness, and the honey adds a rich, caramelized depth. The dark soy sauce provides an umami punch, while the oyster sauce and chili offer layers of savory and spicy notes. This combination creates a glaze that is not only flavorful but also beautifully coats the pork belly, elevating the overall dish.

Ingredients for Crispy Pork Belly Slices with Cider

For this recipe, you’ll need the following ingredients to create that perfect crispy pork belly:

• 35 ounces (1kg) pork belly – The star of the dish, pork belly is a fatty cut of meat that requires slow roasting to render out the fat and achieve the perfect balance between tenderness and crispiness.
• ½ cup dry cider (110ml) – Dry cider works best for this recipe, as it adds a gentle sweetness without overpowering the other flavors. If you can’t find dry cider, you can substitute it with apple juice or even white wine for a slightly different flavor profile.
• 4 tablespoons honey – The honey provides a natural sweetness that enhances the savory elements of the dish, adding depth to the glaze.
• 2 tablespoons dark soy sauce – Dark soy sauce gives the glaze a rich, slightly sweet flavor and a deep color. If you prefer a lighter soy sauce, you can substitute with regular soy sauce, but dark soy sauce offers more complexity.
• 1 tablespoon oyster sauce – Oyster sauce contributes an umami richness that helps balance the sweetness from the honey and cider, adding a savory depth to the glaze.
• 1 red chili, finely chopped – The chili adds a subtle heat that contrasts nicely with the sweetness of the honey and cider. If you prefer a spicier dish, you can add more chili or even use chili flakes.
• 2 tablespoons Demerara sugar – This unrefined sugar adds a molasses-like flavor that pairs beautifully with the cider and honey in the glaze.
• 2 tablespoons plain flour – The flour helps thicken the glaze, giving it a nice, smooth consistency that coats the pork belly perfectly.
• Salt and pepper – For seasoning the pork belly skin, salt, and pepper are essential to bring out the natural flavors of the meat.

Instructions for Preparing the Dish

1. Preheat the oven and prepare the pork belly: Start by preheating your oven to 160°C (320°F). Take your pork belly and score the skin in a crosshatch pattern. If you’re not familiar with scoring, ask your butcher to do it for you, or use a very sharp knife. The purpose of scoring the skin is to create small indentations, allowing the fat underneath to render as the pork cooks and the skin to become crispy. The skin needs to be scored evenly and deeply enough so that the fat beneath can escape during cooking, but be careful not to cut into the meat itself.
2. Pour boiling water over the pork skin: Once your pork belly is scored, carefully pour boiling water over the skin. This step is crucial as it helps open up the skin, making it easier for the seasoning to penetrate. It also helps to render the fat and ensures the skin crisps up during roasting. After pouring the water, rub a generous amount of salt and pepper into the skin to season it. The salt will also help draw out moisture, which contributes to crispiness later.
3. Roast the pork belly: Place the pork belly in a small, lightly oiled roasting tin and roast it in the preheated oven for 2 hours. During this time, the heat will begin to break down the fat in the pork belly, turning the meat tender and juicy. At the same time, the skin will begin to crisp up, although it will not reach its final level of crispiness until later when it is fried. Use this time to relax and prepare other parts of your meal, such as a side of vegetables or a fresh salad.
4. Weigh down the pork belly: After 2 hours of roasting, remove the pork belly from the oven. Without removing it from the roasting tin, place a smaller tray or something flat on top of the pork belly and weigh it down with cans, a bag of sugar, or another heavy object. This pressing step is essential for compressing the layers of meat and fat, ensuring that the pork belly becomes juicy and flavorful. After weighing it down, place the entire setup in the fridge for 2 hours to allow the flavors to marinate and the pork to firm up slightly.
5. Prepare the cider glaze: While the pork belly is chilling, you can prepare the cider glaze. In a bowl, combine the dry cider, honey, dark soy sauce, oyster sauce, chopped red chili, and Demerara sugar. Slowly whisk in the plain flour to avoid any lumps. This glaze will thicken as the flour incorporates and provides a smooth, glossy finish when poured over the pork belly. The sweet cider and honey will combine with the umami from the soy and oyster sauce to create a balanced, delicious sauce that complements the richness of the pork.
6. Coating the pork belly with the glaze: After the pork belly has chilled, remove it from the fridge and cut it into slices. Pour half of the cider glaze over the pork slices, ensuring that each piece is thoroughly coated. The glaze should cover all sides of the pork, infusing it with flavor. Once coated, return the pork belly slices to the fridge for another hour to allow the glaze to set and the flavors to meld.
7. Roast the pork belly again: After an hour, preheat the oven again to 160°C (320°F). Pour the remaining cider glaze over the pork belly slices and place them back in the oven. Roast the pork for another 30 minutes. The cider glaze will caramelize during this final roasting stage, creating a glossy, flavorful coating that enhances the natural flavors of the pork. The skin should also continue to crisp up.
8. Fry the pork belly for extra crispiness: To achieve the ultimate crispy skin, heat a generous amount of oil in a frying pan over medium-high heat. Place each slice of pork belly in the pan, skin side down. Fry the slices for a couple of minutes until the skin turns golden brown and crispy. This step ensures the pork belly has the signature crunch that everyone loves. Once the pork belly slices are perfectly crispy, remove them from the pan and let them rest for at least 15 minutes before serving.

The Experience: Flavor, Texture, and Aroma

The moment you cut into the crispy pork belly, you’ll be greeted by a beautiful contrast in textures. The skin will crackle and pop as you slice, revealing the tender, juicy meat beneath. Each bite will offer a perfect balance of flavors: the rich, savory pork, the sweet and tangy cider glaze, and the slight heat from the chili. The pork itself is meltingly tender, thanks to the slow roasting process, and the cider glaze adds a glossy finish that enhances the overall dish. The aroma as the pork roasts and fries fills your kitchen with a mouthwatering scent, making the anticipation even greater.

The sweet, salty, and slightly spicy notes of the cider glaze work beautifully with the pork belly, offering a well-rounded flavor profile that appeals to a wide range of tastes. The honey and Demerara sugar bring a caramelized sweetness, while the soy and oyster sauces introduce depth and complexity. The chili adds a touch of heat, balancing the sweetness and elevating the flavors. It’s a combination that’s rich and comforting, but also bright and exciting, making it the perfect dish for any special occasion or weekend meal.

Tips, Variations, and Serving Suggestions

• Ingredient substitutions: If you don’t have dry cider on hand, you can substitute it with apple juice for a similar sweetness, though it won’t provide the same depth of flavor. For a more savory version, try replacing the honey with maple syrup or brown sugar. If you like your dishes on the spicier side, feel free to add more chili or use chili flakes for an extra kick.
• Serving suggestions: This crispy pork belly goes wonderfully with a variety of side dishes. Roasted vegetables like carrots, parsnips, or Brussels sprouts would pair well with the rich flavors of the pork. A crisp green salad with a light vinaigrette can provide a refreshing contrast to the heaviness of the pork belly. You could also serve it with mashed potatoes, creamy polenta, or a side of rice to soak up the flavorful cider glaze.
• Make it your own: Don’t be afraid to experiment with the flavors in the glaze. For a tangier profile, you can add a splash of apple cider vinegar or balsamic vinegar to the mixture. For a deeper, richer flavor, try adding a splash of bourbon or dark rum to the glaze, creating a more complex and smoky finish.

Final Thoughts

Crispy Pork Belly Slices with Cider is the kind of dish that doesn’t just satisfy your hunger – it delights your senses and leaves you with a feeling of contentment. The combination of crispy skin, tender meat, and a flavorful glaze makes this a standout dish that’s sure to impress anyone you serve it to. Whether you’re new to cooking or an experienced home chef, this recipe offers a perfect balance of simplicity and sophistication. Take your time with the preparation and enjoy the process – the end result will be more than worth it. Try this recipe the next time you’re in the mood for a hearty, flavorful meal, and prepare to indulge in one of the best pork belly dishes you’ve ever made!