Cook/ Weekend Feasting

Cider & Chilli Pork Belly

November 17, 2015 (Last Updated: November 10, 2019)

Last Updated on by

Pork belly is one of my favourite cuts of meat, I would have it every Sunday if I could! I love the layers of fat that slowly melt through, and the strong flavours that you are able to put through it.  I’ve cooked MANY belly recipes and used MANY different techniques.  Here I have used, what I like to call, the pressing method.  This is a great way to make the final presentation look neat and beautiful, as well as ensuring that you get that amazing crackling.

Chilli and Cider Pork Belly slices on parchment

Pork belly, cooked well with some salt and pepper really is my idea of heaven, sometimes food should be kept simple and that’s the best way, but the sauce that I made to go with this pork belly really takes it to a different level. Sweet and salty with a depth of flavour from oyster and soy sauces, I promise you, you won’t be able to get enough of it!

This recipe is pretty straight forward to put together. The belly is cooked in a couple of stages to really get the flavour in, and it is slow cooked to really get the meat lush and tender.  This is exactly the kind of recipe that got me into cooking – do a bit, drink a bit, do a bit, drink a bit!  It’s the perfect recipe for a Sunday dinner, familiar, but with a twist to impress your guests.

Why not serve up with with some of my Roast Potatoes with Garlic, Herbs and Parmesan?

Close up of layers of fat on the pork belly slice

Be sure to check out these other recipes that are perfect for a Sunday roast!

Roasted Chicken with Lemon & Herbs

Loaded Sweet Potato Dauphinoise

Cheesy Layered Roasted Vegetable Pie

I love hearing from you!! If you have tried this yummy pork belly recipe, be sure to scroll down, give it a star rating and let me know what you thought!

For more tasty treats, food inspiration and fun, be sure to follow me on FacebookInstagramTwitter and Pinterest – come say hi!

This Cider & Chilli Pork Belly recipe is perfect for a Sunday dinner. Slow cooked, packed full of flavour and guaranteed crispy crackling

Cider and Chilli Pork Belly

A beautiful sweet and salty pork belly recipe that is perfect for a Sunday dinner
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 30 minutes
Servings: 4 people
Calories: 911kcal


  • 35 ounces pork belly (1kg)
  • 1/2 cup dry cider (110ml)
  • 4 tbsp honey
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 red chilli - finely chopped
  • 2 tbsp Demerara sugar
  • 2 tbsp plain flour
  • Salt & pepper


  • Pre-heat the oven to 160°c
  • Score the skin of the belly in a cross cross pattern (or get your butcher to do this for you, you need a super sharp knife), then pour boiling water over the top of the skin, this helps to open up the top layer so you can get the flavour in. Rub in a few pinches of salt and pepper into the skin. Pop into the oven in a small, lightly oiled, roasting tin for 2 hours (grab a glass of wine).
  • After 2 hours, take the belly out.  Keeping it in the tin, pop a smaller roasting tray (or anything flat) on top and weigh down with some cans/bag of sugar/something heavy and pop in the fridge.
  • Mix the cider, honey, soy sauce sauce, oyster sauce, chilli and sugar together in a bowl, slowly add the flour.
  • After one hour, take the belly out of the fridge, cut into slices, and pour over half of the dressing.  Make sure all the sides are covered. Pop back in the fridge.
  • After one more hour, pour the rest of the dressing over and pop in the oven for 30mins (still at 160°c).
  • Once the belly is ready, heat a glut of oil in a frying pan and pop each slice of belly, skin side down and fry for a couple of minutes to get the skin super crispy.
  • Let the pork belly rest before serving


Nutritional values are an approximation and are based on one of four large servings


Calories: 911kcal | Carbohydrates: 29g | Protein: 25g | Fat: 82g | Saturated Fat: 48g | Cholesterol: 179mg | Sodium: 716mg | Potassium: 525mg | Fiber: 1g | Sugar: 25g | Vitamin A: 130IU | Vitamin C: 16.9mg | Calcium: 12mg | Iron: 1.9mg
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  • Reply
    September 26, 2019 at 9:43 pm

    5 stars
    This was sooooooo good! I’m making it again😊

  • Reply
    July 10, 2019 at 4:31 pm

    Do you put the hot tray of belly pork in fridge.?

    • Reply
      Slow The Cook Down
      July 10, 2019 at 7:00 pm

      Hi Alan, yes, the hot tray goes in the fridge once the pork has been weighed down in it. I hope you enjoy it – do let me know what you think 🙂

  • Reply
    Sarah @ Champagne Tastes
    April 4, 2017 at 12:59 am

    This looks so fancy and gorgeous!!!

  • Reply
    April 1, 2017 at 3:12 pm

    This sounds absolutely amazing. I love pork belly and this looks like a great way to make it. I’ve never used dry cider before, so I’m excited to try something new.

  • Reply
    Lane & Holly @ With Two Spoons
    March 31, 2017 at 4:07 am

    Wow, this is gorgeous!

  • Reply
    Alyssa Mosher
    March 31, 2017 at 3:30 am

    This looks so great! Kansas City is known for BBQ but this looks way better!

  • Reply
    Amanda Rettke
    March 31, 2017 at 12:00 am

    OH MY WORD this is perfection!!!

  • Reply
    March 30, 2017 at 4:45 pm

    Great pictures.

  • Reply
    Jennifer @ Show Me the Yummy
    March 29, 2017 at 8:05 pm

    I can’t WAIT to make this!

  • Leave a Reply