Roast Pork Belly Slices with a Cider Sauce

Crispy roast pork belly slices or strips are a dish from my childhood, they are simplicity personified, fennel seeds, salt, pepper & an oven!

I’ve bundled them here with a delicious sharp cider, Bramley apple and mustard sauce that cuts through the rich meat beautifully.

Crispy Roast Belly Draft or Strips

I was involved in a Twitter conversation about pork a while ago trying to ascertain when this cut of meat went from belly pork to pork belly.

I was very confused as I grew up knowing it as belly draft. Apparently, this is a specific name from a very small geographic region. So if you are not from the British Midlands and you use this name please let me know in the comments!

This recipe uses pork belly strips, a rarity among cheaper cuts of meat in that it does not necessarily need long slow cooking to make it tender.

Of course, you can slow roast it in the oven as I do with my Chinese pork belly and very British crispy roast pork belly.

You can even cook it in a pressure cooker, like my pressed pork belly with cherries.

Here pork belly slices are roasted in a hot oven with some seasoning for around 30 minutes then they get a quick blast from the fan oven to crisp them up.

The fat content ensures that it stays really succulent inside with a crispy and almost chewy exterior.

I’ve served it with a really simple cider, Bramley apple and mustard sauce. It’s quite a sharp sauce and it cuts through the richness of the pork belly perfectly.

Frequently Asked Questions

Can I make this in advance?

The pork really needs to be cooked and eaten immediately, they will tighten up and go tough if they are not served immediately.

But the sauce can be made up a few days in advance if you wish.

Can I cook this in an air fryer?

Yes, but the amount of fat in pork belly slices means that your air fryer will get very mucky and it will smoke a lot!

If you absolutely must then cook them at 180°C or 350°F for 20 minutes. Flip them over halfway through the cooking time. Then turn the heat up to 200°C or 390°F for a final 2-3 minutes.

What sort of cider should I use?

I use a nice dry cider for this recipe, I use Aspall Premier Cru in this recipe. I would avoid medium or sweet ciders because they become too sweet when reduced.

If you are visiting from the US, please note that cider means alcohol, so you are looking for a hard cider.

What is Bramley apple sauce?

Bramley apples are a uniquely British apple. They are very “floury” and tart, they are terrible for eating but make the best apple sauce!

Most jarred apple sauces will contain Bramley apples, or you can make your own Bramley apple sauce.

Serving Suggestions

Growing up my Mom would have served roast pork belly slices with mashed potatoes, peas and gravy. None of this fancy gravy stuff either, it would have been cheap own-brand Bisto!

I’ve kept the mash for my version and paired it with glazed Chantenay carrots, simply cooked Brussels sprouts, and of course that sharp cider, apple and mustard sauce.

You can go lighter, it would be wonderful with my puy lentils with fennel recipe, crushed roasted new potatoes or my braised cavolo nero recipe.

They would also be stunning alongside my roasted pear with blue cheese.

Another lighter option sticking with the pear theme would be this pear salad with a walnut dressing.

If you want something completely different, they are pictured below with a foxy Hungarian Lecsó. A pepper and tomato stew powered by salami and or bacon, yes that is as good as it sounds!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section of the recipe.

• Oven.
• Stovetop.
• Baking tray, anything large enough to hold the pork strips is fine.
• 15cm or 6″ saucepan.
• Weighing scales and or a combination of a measuring jug, cups and spoons.
• Stirring spoons.
• Small mixing bowl.
• Pestle and mortar or spice grinder.