Chilli Pork In Cider (any Chilli Jam)


Chilli Jam of your choice

1kg of belly pork

2 onions

500ml of dry cider

Splash of oil (we use rapeseed)

Fresh cream (optional)

This delicious winter dish will warm you to the core. It’s my spiced up take on a great classic and gives you a lovely tickle!

Remove the skin from the belly pork and cut into 1 inch chunks. Place in a bowl and add the chilli jam, turn until well coated and leave to marinade for a couple of hours (or overnight if you get organised enough). I’ll usually put a couple of splashes of rapeseed oil in with the jam as the capsaicin from the chilli is very fat soluble.  Pre heat your oven to 150’C.  Melt a small knob of butter in a casserole dish with some rapeseed oil, then gently soften down your chopped onions.  In a separate frying pan brown off the pork and add to the onions.  Pour over the cider making sure the meat is well covered, bring to the boil then put the lid on and pop it in the oven for about 2 hours.

Add some cream if required.  Serve with mashed potatoes or crushed new potatoes and green beans, and a few glasses of the apple-y stuff!