Delia's Normandy Pork with Cider

Ingredients required for two people

~ 450g pork belly - trimmed and cut into mouth sized pieces (or any cut suitable for slow cooking)
~ 1 x large onion - quartered
~ 225ml dry cider (I prefer Thatchers medium dry Somerset cider made with Katy apples)
~ 55ml cider vinegar
~ Dollop of creme fraiche
~ 180g Bramley apple sauce

In a large pot, heat a teaspoon of oil and a knob of butter and cook the onions. Then add the pork cubes for a couple of minutes.

Add the cider, the cider vinegar and salt and pepper.

Bring to simmering point and then turn the heat down and simmer for one hour.

After one hour, stir in the apple sauce and creme fraiche and cook for a further 15 minutes.

Serve with bread or rice.