Cider Roasted Belly Pork
Ingredients1kg piece of Belly pork
15g Salt
1 can of Dry Cider (Scrumpy Jack is my favourite)
Method
1. Make sure you ask your butcher to score the meat
2. place the pork flat on a roasting tray with the skin side up.
3. rub in the salt to the skin
4. Pour the cider over the joint and place foil over the top
5. Place in a hot oven (200degrees) for 45 minutes- basting every 15minutes
6.Remove the foil and increase the oven temperature to 225degrees- continuing to baste.
7. Remove the roast from the oven after 20-30minutes and allow to rest for ten minutes before cutting.
8. Cut into slices and serve with a creamy mash and green veg!
9. The cider left at the bottom is often nice drizzled over the pork on the plate.
