French Bistro
Coq au Vin
Chicken braised low in red wine with mushrooms, pearl onions, and lardons.
French Bistro
Members recipe
Slow-Braised Pork Belly
Crisp-skinned pork belly braised until meltingly tender in cider and stock.
In the kitchen
Ingredients
- 1kg pork belly
- 500ml dry cider
- plus 6 more ingredients
Method
- 1Score the skin, salt heavily, and roast hot to start the crackling.
The rest of this recipe is for members.
This is one of 48 members-only recipes in our library of 95. Join the membership free for 30 days, or sign in if you already have an account.
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