Belly Pork with Cumberland Confit

A dish where the long slow cooking creates the magic – along with some My Secret Kitchen Red Wine & Port Finishing Sauce!

Serves 4-6

½ bottle My Secret Kitchen Red Wine & Port Finishing Sauce
1kg rindless pork belly, patted dry and seasoned
2 large red onions, peeled and sliced
2 tbsp vegetable oil
1 tbsp redcurrant jelly
1 orange juice and ½ the zest
1 tsp English mustard
500ml pork or beef stock
Salt and pepper to taste

Preheat oven 190ºC (Gas Mark 5). Saute the onions in the oil until soft but not brown. Continue to sweat until caramelized and golden, about 15 minutes. Add the redcurrant jelly, orange zest, orange juice and mustard. Stir to combine, then add the Red Wine & Port Finishing Sauce and the stock, and bring to a boil.

Place the pork belly in a roasting tray and pour over the onions and sauce. Cover tightly with foil and place in the oven for 1 hour. Baste the meat after 30 minutes. After the first hour, remove the foil. Roast for another hour, basting after 30 minutes.

Reduce the heat to 170ºC (Gas Mark 3) and cook for the final hour, basting again after 30 minutes. Cover in foil and leave to rest for 15 minutes or so before cutting in slices.

Serve with the sauce on the side or poured over – season to taste and reduce if necessary. Serve with seasonal vegetables and My Secret Kitchen Wholegrain Beer Bread.

For an Asian twist, use Hoisin sauce instead of the redcurrant jelly and season with My Secret Kitchen Szechuan Pepper Pot.