Adobo and Apple Braised Pork Belly

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About this Recipe

Cooking Time

120

Prep Time

15

Cuisine

  • Mexican

Serves

4-6

cooking style


Slow Cook

PROTEIN / DIET


PORK

There are few dishes in this world I love more than pork belly and my Adobo and Apple Braised Pork Belly is right up there with one of my favorites! Slow cooked in a bath of apple cider, chicken stock, Adobo Seasoning, fresh apples, onions, garlic, and marjoram, the beautifully plump piece of pork is absolutely falling apart and tender and juicy with a slightly burnished top.

I love to serve this sliced up in tacos, burritos, tostadas, or even just some roasted spuds.

Ingredients

  • 1 packet (35g) The Spice People’s Mexican Adobo Seasoning
  • 1.5kg piece pork belly
  • 1 large brown onion, cut into quarters
  • 1 apple, cut into quarters
  • 4 cloves garlic, peeled
  • 1 330ml bottle of good-quality apple cider
  • Salt and olive oil
  • 1 tbsp dried marjoram leaves or oregano
  • 1 packet (35g) The Spice People’s Mexican Adobo Seasoning
  • 3kg piece pork belly
  • 2 large brown onion, cut into quarters
  • 2 apples, cut into quarters
  • 8 cloves garlic, crushed
  • 2 330ml bottles of good-quality apple cider
  • Salt and olive oil
  • 2 tbsp dried marjoram leaves or oregano

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Method

  1. Preheat your oven to 150c degrees. Place a large, wide heavy-based casserole pot on medium heat with a drizzle of olive oil. While it comes to heat, pat your pork belly dry all over with a paper towel and sprinkle generously with salt. Place the belly into the hot oil and brown slightly on all sides. Remove and set aside.
  2. Place the pan back on the heat and add another small drizzle of olive oil followed by your onion and apple quarters, garlic, and adobo seasoning. Give it a quick sauté until fragrant – about 1 min. Add in your cider and deglaze the pan.
  3. Return your pork to the pot along with marjoram, and add your flavoured stock in, being careful not to pour any over the skin, and ensuring the liquid doesn’t cover the skin. Bring to a boil, then place a lid on and place in the oven. Cook for 2 hours – or until the meat is super tender and falling apart.
  4. When finished cooking, remove the pork gently from the pot along with all the aromatics – onion, apple, garlic, marjoram – and set aside on a plate. Place the pan with the liquid on high heat to bring to a boil, then reduce to low and allow it to gently reduce until a thick glaze is formed – about 10 mins. At this stage, you may need to taste for seasoning and add sugar, salt, or pepper as needed.
  5. Serve your pork, aromatics, and glaze on the table with your favorite sides, and enjoy!

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.


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