Pork belly filled cinnamon sugar doughnut with miso peanut butter caramel and apple chips by Llio Angharad and Nicky Batch

  • Prep time 20 mins
  • Cook time 2 hrs 45 mins
  • Serves 5+


  • 1kg belly pork, skin on
  • 500ml bottle of Welsh cider
  • 400ml chicken stock
  • 3 garlic cloves
  • 2 Granny Smith apples, one cut into ‘skinny fries’
  • 1 white onion
  • 2 tbsp honey
  • 25ml cider vinegar
  • 1 cinnamon stick
  • 2 star anise
  • 5 cloves
  • 1 whole chilli

For the miso peanut butter caramel:

  • 2 tsp white miso
  • 2 tsp peanut butter
  • 100ml water
  • 200g golden caster sugar
  • 50g unsalted butter, softened
  • 100ml cooking liquor from the pork

For the doughnuts:

  • a bag of 6 doughnuts, or follow your favourite doughnut recipe!
  • 1 tbsp light brown sugar
  • 1 tsp ground cinnamon


For Porc From Wales Week 2022, we teamed up with Cardiff-based food bloggers and partners @llioangharad and @batchout to show why we should be choosing to source our pork locally.

Here’s what Llio and Nicky say about their pork belly recipe:

“There is no other way to describe this than as a sweet and sour mouth explosion of fun! We really enjoyed coming up with this unusual recipe and we love the mix of flavours that you wouldn’t normally think to pair together – it’s crazy but it really works, and trust us, it makes a really memorable meal to make for your other half or enjoy with friends.”

  1. Salt the skin of the belly pork and put it in the fridge for an hour. Once ready, wipe the moisture off the joint, then leave it for about 30 minutes to come to room temperature.
  2. Preheat the oven to 240ºC / 220ºC fan / Gas 9.
  3. Heat a little oil in a casserole dish and brown the pork on all sides, then remove from the pan.
  4. Slice the onion and one apple into disks, and place the disks in the dish to caramelise for a few minutes. Add the garlic and chilli and fry for another minute.
  5. Add the pork back into the dish, skin side up. Pour in the cider, chicken stock, honey and cider vinegar. Snap in the cinnamon, star anise and cloves, season with salt and pepper, then put the dish in the oven (make sure the liquid isn’t touching the skin or it won’t crisp).
  6. After 25 minutes, drop the temperature to 160ºC / 140ºC fan / Gas 3 and cook for another 2 hours, or until the pork is tender and the meat is falling apart. If the rind hasn’t gone crispy, put it under the grill until it crisps up.
  7. Place the pork onto a dish to rest and scoop out 100ml of the cooking liquor; put this through a sieve to remove any lumps.
  8. To make the caramel, heat the sugar and water in a pan over a high heat. Heat for 5-10 minutes until the water evaporates and the sugar starts to turn darker and smell of caramel – be careful not to take it so far that it burns!
  9. Take the pan off the heat and stir in the softened butter and the sieved cooking liquor – be careful as it may spit and bubble. If the caramel goes hard in bits, just return it to a gentle heat and stir until it’s smooth again.
  10. Add the miso and peanut butter to the caramel and stir to combine.
  11. Roll your doughnuts in the sugar and cinnamon mixture, and slice in half.
  12. Assemble your doughnut by filling with a generous handful of shredded pork, golden onions from the pan, apple skinny fries, crispy pork crackling and a drizzle of the miso and peanut butter caramel.
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