After many encounters with the c’est cidre advert I am sure we are all well aware of how Stella Artois’ new addition is pronounced, but do we all know that it can be used to make pork belly? We didn’t think so. Author and TV Chef Shelina Permalloo shows us how we can include some cidré in our recipes. And just in case you forgot, “c’est cidre, not cider”.
Serves 4
Cooking time: 3 hours
What To Do:
- 1.3 kg pork belly
- A splash of vegetable oil
- 1 tbsp. hot paprika
- 2 tbsp. ground cumin
- 2 star anise
- 6 garlic bulbs, crushed with skin on 2 shallots, slice in half with skin on 1/2 tsp. salt
- 1 tsp crushed black pepper
- 300ml Stella Artois Cidre
What To Do:
- In a plastic freezer bag add all the ingredients except the salt and Cidre. Massage into the pork and leave to marinade overnight
- Pre – heat the oven to 150oc. Remove meat from fridge and leave to reach room temperature before placing in the oven, pork fat side up in a deep roasting tray
- Add salt and black pepper on the top of the skin and then Cidre to the roasting tray. Cook for 2-2.5 hours until meat is tender
- Increase temperature to 200oC and cook for a further 20 minutes until fat is crisp on the top
- Remove the pork belly from the oven and allow to rest before cutting and serving
Recipe from Shelina Permalloo. Shelina has created a range of recipes perfectly paired with Stella Artois Cidre this summer. For futher tips and advice, check out Shelina talking about her craft in the Stella Artois Connoisseurs Series.
As for drinks ideas why not have a peek at our Best of Gin Cocktails roundup.