Beer Blog


RECIPE: Stella Cidre Spiced Pork Belly

A refreshing twist on the Sunday roast, packed with spices for mouth-watering flavour 


  • 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

Read More about some tasty Stella Artois Food Recipes – HERE


1. In a plastic freezer bag add all the ingredients except the salt and Cidre. Massage into the pork and leave to marinade overnight 

2. Pre – heat the oven to 150˚C. Remove meat from fridge and leave to reach room temperature before placing in the oven, pork fat side up in a deep roasting tray 

3. 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 

4. Increase temperature to 200˚C and cook for a further 20 minutes until fat is crisp on the top 

5. Remove the pork belly from the oven and allow to rest before cutting and serving with a Chalice of Stella Artois Cidre over ice.


Pairing Recommendation

Stella Artios Cidre