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Roast Pork in Asturian Cider

This recipe for Roast Pork in Asturian Cider has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Pork in cider is a great family roast. In this recipe we are using a combination of herbs and a little spice to combine some great flavour. This roast looks great going in the oven as well as coming out! Hear the cider fizzing over the joint when its poured over and you just know its going to taste fantastic!

Ingredients for Roast Pork in Asturian Cider

1.5kg Boneless pork piece
3 Large onions
1 Large red bell pepper
4 Garlic cloves (crushed)
Pinch hot smoked paprika
2 Tablespoons cider vinegar
500ml Asturian cider

How to make Roast Pork in Asturian Cider

  • Halve then slice the onions and place in the bottom of a large cazuela or large casserole dish.
  • Place the pork on top and generously sprinkle with the herbs, add crushed garlic and a pinch of smoked paprika.
  • Slice the pepper into rings and place around the side of the pork.
  • Drizzle the cider vinegar over the meat then pour over the Asturian cider.
  • Cover and cook on a high heat for 30 minutes then on a low heat for 4 - 5 hours.
  • Remove from oven and pour the juices into a pan, bring to the boil then add the flour and whisk to thicken. Serve with pork.


Serves 6

Roast Pork in Asturian Cider

Orce Serrano Hams

Published with permission of Orce Serrano Hams