Marco Pierre White recipe for Pork belly with cider and cream sauce – Pixels At An Exhibition
Marco Pierre White recipe for Pork belly with cider and cream sauce
Ingredients
- 2.5 kg (5 lb) pork belly, scored
- 100 ml (3.5 fl oz) apple cider
- 400 ml (13.5 fl oz) double cream
- 6 cloves garlic, crushed
- 2 large onions, chopped
- 2 carrots, peeled and cut into chunks
- 2 celery sticks, cut into chunks
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper
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