Slow Roasted Irish Pork Belly with Dan Kelly's Cider
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Slow Roasted Irish Pork Belly with Dan Kelly’s Cider

Slow Roasted Irish Pork Belly with Dan Kelly’s Cider

This delicious recipe of slow-roasted pork belly with Dan Kelly’s Cider comes complete with crackling. It originally featured in the Maritime Festival’s brochure and was created by chefs from The Newgrange Hotel.  It makes for the perfect Sunday lunch for four people and the best thing about it (apart from being delicious!) is you can just pop it in the oven and go about your day.


400g pork belly
40g Maris Piper potatoes
20g parsnips
80ml demi-glace (for sauce)
40mls Dan Kelly’s Cider
2 x baby carrots
pork crackling
pea shoots


1   Slowly cook pork belly in your oven for 3 hours at 160°C.
2   Peel, boil and mash your potatoes and parsnips together. Add some butter, cream and seasoning to taste.
3   Blanch and refresh your baby carrots.
4   Pour your Dan Kelly’s Cider into a saucepan, bring to the boil and reduce by half. Add your demi-glace and simmer.
5   Remove crackling from your pork belly. Portion your pork belly and return it to your oven to reheat.
6   Deep fry your pork crackling for 30 seconds and then remove from the oil. Reheat the baby carrots.
7   Pipe your potato and parsnip mash onto a warmed plate. Place your pork belly on top and your crackling on top of that. Carrots to be added to the side.
8   Finish with your Dan Kelly’s Cider sauce and pea shoots to garnish.