Adobo and Apple Braised Pork Belly

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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 favourites! Slow-cooked in a bath of apple cider, chicken stock, Adobo Seasoning, fresh apples, onions, garlic, and oregano, 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.

Spices used in this recipe

  • cajun spice

    Mexican Adobo Seasoning – Mild

    $3.45
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    Mexican Adobo Seasoning – Mild

    Product description

    Derived from the Spanish word ‘adobar’, meaning ‘to marinate’, this fragrant spice blend is a staple in Latin American and Mexican cooking. This flavourful blend is as versatile as it is delicious with a myriad of uses that extend beyond its namesake; add to soups, stews, roasted vegetables, rice dishes, or mix with oil to create a marinade for meat, fish, and other seafood. Our version of Mexican Adobo Seasoning is a mild one making it suitable for the whole family.

    SKU: B00654
    $3.45

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 saute until fragrant – about 1 min. Add in your cider and deglaze the pan.

    Return your pork to the pot along with your fresh marjoram, and add your stock in, being careful not to pour any over the skin, and ensuring the liquid doesn’t cover the skin. Bring to the boil, then place a lid on and in the oven. Cook for 2 hours – or until the meat is super tender and falling apart.

     

  3. 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 the 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.

    Serve your pork, aromatics, and glaze on the table with your favourite sides and enjoy!

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