On a cold day, I want to know that when I come home from a long walk with our dog, there is a hot, scrumptious dish waiting for me. A belly of pork is a treat in our house and pairs very well with cider (in cooking as well as drinking)! This recipe was created for a cider tasting with Orchard Pig. Enjoy this with our Friday magic cocktail

For the belly:

1,5kg pork belly (rind scored)

250ml Charmer orchard Pig cider

1 large onion, cut into wedges


1 tablespoon of fennel seeds, roasted and roughly ground

1 tablespoon of sea salt

1/2 tablespoon ground pink peppercorns (if you do not have any, you can use black ones)

1/2 tablespoon smoked paprika

1/2 tablespoon of honey

1/2 tablespoon of soya sauce

1 tablespoon of oil

Preheat the onion to 150C

Place the onion wedges into a bottom of a shallow baking tray lined with akin foil and pop the pork bely on top, skin side up

Pour the Charmer over the meat

Combine the marinade ingredients and press into the skin

Leave to come up to room temperature and marinade for 30 minutes

Pop into the oven and roast for 3 and a half hours

Turn the oven up to 250C until the skin is starting to blister

Leave to rest for 20 minutes at room temperature before carving

Roasted Potatoes

5 tbsp duck fat

16 medium-sized Maris Piper or King Edward potatoes

Sea salt

Preheat the oven to 200C

Peel and third the potatoes and parboil for 8 minutes in salted water

Pop the fat into a roasting tray and pop into the oven

Drain the potatoes and roughen the edges in the colander

Place into the hot oil and coat them

Roast for 50 minutes

Red wine sauce 

200ml red wine (we used Chilean Merlot)

3 tbsp cornflour

600ml stock

2 tbsp blackcurrant jelly

200ml stock

Mix 3 tbsp red wine with the cornflour until smooth, then mix in all the wine. Heat stock in a pan, then pour in the red wine mixture and redcurrant jelly, stirring until thickened.

Red Cabbage

1 head of red cabbage, finely sliced

1 litre of pomegranate juice

200ml red wine

10 cloves

1 tablespoon salt

2 tablespoons of demerara sugar

Pop the chopped cabbage into a large saucepan and combine with the rest of the ingredients

Bring to a boil and then turn to a very gentle simmer for 3 hours

The cabbage should be softened and the juice mostly absorbed