Cider and Sage Braised Pork
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Cooking Time
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Prep time
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Serves
people
Nutritional information
Amount per serving
- 6 Tbsp. olive oil
- 3 lbs. 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
- 1 Preheat oven to 325°.
- 2 Heat 2 tablespoons olive oil in large skillet over medium-high heat and arrange pork belly, fat- side-down, and brown on all sides.
- 3 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.
- 4 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.
- 5 Remove pork to serving dish and garnish with onions and sage. Pour cider mixture over pork.