Roast pork belly with cider and chorizo broth

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pork

  • 2 sprigs thyme, leaves picked and chopped
  • 1 bay leaf, chopped
  • 1 tbsp olive oil
  • 500g/1lb 2oz pork belly
  • salt and freshly ground black pepper

For the broth

  • 2 tbsp olive oil
  • 1 onion, diced
  • ½ fennel bulb, cored, diced and fronds reserved
  • 1 tsp fennel seeds
  • 3 garlic cloves, sliced
  • 100g/3½oz chorizo, diced or 1 tbsp sobrasada
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 150ml/5fl oz apple juice
  • 1 bay leaf
  • 300ml/10fl oz chicken or pork stock
  • 2 tbsp sherry vinegar
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