Cider and Sage Braised Pork
Enjoy a Chef Marco Pierre White recipe at home. Sage and cider team up to make a truly tasty pork recipe with our Cider and Sage Braised Pork. Tender, juicy pork is bathed in apple cider with caramelized onion and garlic. Need we say more?
-
Cook
mins -
Difficulty
-
Makes
-
Marinate time
mins -
Prep
mins -
serves
people
WHAT YOU'LL NEED
- 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
NUTRITIONAL INFORMATION
Amount per serving
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 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.
