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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?
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  • 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.


  • 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.