Slow Cooker Cider-Braised Pork Belly with Fennel and Prunes

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Measuring jug
• Small bowl

• 900 g boneless pork belly, skin removed and cut into 4 cm pieces
• 1 tablespoon vegetable oil
• 2 medium brown onions, sliced
• 2 carrots, cut into thick slices
• 1 large fennel bulb, trimmed and sliced
• 3 garlic cloves, finely chopped
• 500 ml dry cider
• 250 ml chicken stock, made with 1 stock cube
• 150 g ready-to-eat dried prunes, halved
• 2 teaspoons Dijon mustard
• 2 fresh sage sprigs
• 1 bay leaf
• 500 g baby potatoes, halved if large
• 2 teaspoons cornflour
• 1 tablespoon cold water
• 1 tablespoon fresh parsley, chopped
• 1 pinch salt
• 1 pinch black pepper

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Pat the pork belly dry and season it lightly with salt and black pepper. Heat the oil in a large frying pan over a medium-high heat and brown the pork in batches, turning until golden on several sides. Transfer it to the slow cooker.