CIDER AND SAGE BRAISED PORK

A Chef Marco Pierre White Recipe

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SERVES 6

PREP TIME: 10 Minute(s)

COOK TIME: 2 Hour(s) 25 Minute(s)

INGREDIENTS

6 Tbsp. olive oil, divided
3- lb. pork belly, cut into 4 x 4-inch pieces
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 tubs Knorr® Homestyle Stock - Beef
6 cups apple cider
8 fresh sage leaves, divided
1 package (8 oz.) cipollini onions, peeled

PREPARATION

Preheat oven to 325°.
Heat 2 tablespoons olive oil in large skillet over medium-high heat and arrange pork belly, fat- side-down, and brown on all sides.
Heat remaining 2 tablespoons olive oil in heavy-duty oven-proof saucepot over low heat and cook onion with garlic to caramelize. Stir in Knorr® Homestyle Stock - Beef and cider. Bring to a boil over high heat. Stir in pork belly and 4 sage leaves. Cover tightly with aluminum foil, then cover with pot lid. Bake covered 2 hours or until pork is tender.
Meanwhile, brown cipollini onions in remaining 2 tablespoons olive oil over medium heat in another skillet. Add remaining 4 sage leaves and cook just until wilted. Reserve for garnish.
Remove pork to serving dish and garnish with onions and sage. Pour cider mixture over pork.

Made with

Beef Stock

Discover a great tasting stock made with carefully selected ingredients, simmered to perfection — perfect for broth and soups; rice, mashed potatoes and pasta; and sauces and gravies. Find it in the broth aisle!