Phil Vickery’S Pot Roast Pork Belly With Bramley Apples And Celery

• 1 2/3 pounds pork belly, in 1 piece, rind removed
• 2 tablespoons oil any will do
• 1 glass pork stock strong
• 1 glass cider
• 2 onions large, VERY finely chopped
• 6 cloves garlic again chopped
• 3 sage leaves
• 4 sticks celery finely chopped
• 3 Bramley apples large, 550g, peeled, cored and finely chopped
• 3 1/2 ounces chorizo or any spicy sausage, chopped roughly, optional

1. Set the oven to 180u0b0C/gas mark 4
2. Season the belly pork well with salt and pepper
3. Heat the oil in a deep pan and add the chopped chorizo if using and melt slightly
4. Next add the belly pork and brown well on both sides
5. Remove carefully from the pan, leave in the chorizo
6. Add all the veg, Bramley apples, sage and top with the pork, then add the cider and stock
7. Bring to a boil, and place a lid on the top
8. Cook in the oven for 1 hour 30-45 minutes or until soft and well cooked, do not overcook!
9. Gently mash the gravy and juices from the pan and thicken slightly. Serve with the pork.

pork belly, oil, glass pork, glass cider, onions, garlic again, sage, celery, bramley apples, chorizo

Taken from www.yummly.com/recipe/Phil-Vickerys-Pot-Roast-Pork-Belly-with-Bramley-Apples-and-Celery-1568815 (may not work)