30-minute braised pork belly with butter cider sauerkraut

30-minute braised pork belly with butter cider sauerkraut.
30-minute braised pork belly with butter cider sauerkraut.  Photo: James Moffatt
Difficulty
Easy

A tender pork belly dish in under half an hour? Yes it can be done, with a sour side dish to cut through the richness

Ingredients

3 cups store-bought sauerkraut

1/4 cup maple syrup

375ml can apple cider

1/4 cup cider vinegar

1 tsp caraway seeds

50g unsalted butter, chopped

1kg piece boneless pork belly, cut into 6cm pieces

200g creme fraiche

hot English mustard, to serve

baby red vein sorrel, to serve (optional)

Method

1. Preheat the oven to 220C fan-forced (240C conventional). Place the sauerkraut, maple syrup, apple cider, vinegar, caraway seeds and butter in a deep roasting pan. Briefly mix, then season with cracked black pepper. Top with pork. Cover tightly with foil and roast for 15 minutes.

2. Uncover, and roast for a further 15 minutes, or until the sauerkraut is bubbling and pork is cooked.   

3. Serve with creme fraiche, mustard and sorrel.