May 18, 2015
1 piece of pork belly
1 can or bottle of pear cider (or apple if you wish)
2 onions, thickly sliced
sea salt flakes
1Pour cider into a large container and place pork belly on top. Place in fridge for 12-24 hours.
3Place onions into base of slow cooker (mine was 6L) and put pork belly on top. Pour cider in being careful not to get any on the rind.
4Cook on low for 8 hours.
6Place pork into a container for 8-12 hours in the fridge and then cut into bite sized pieces.
8Deep fry in hot oil (around 180deg Celsius) until crispy, around 1-2 minutes.
9Sprinkle with sea salt while still hot and serve.
Submitted by Bonita Fuller
May 21, 2016
Can it be put in the oven on a high temp instead of deep frying it as I don’t have a deep fryer
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