Apple Cider Braised Pork Belly  

By Suzanne DeBrango

Ingredients:

2 cups apple cider

1 1/2 cup chicken stock

Pinch of cinnamon (optional)

1 stalk celery

1 carrot

1 shallot

2 cloves garlic smashed

2 heaping tbs Dijon mustard

2-lb pork belly (SHOP PORK BELLY)

Salt and pepper

1/4 tsp gravy master (optional)

1 tbs applesauce, homemade is best (optional)

Directions:

  1. Preheat oven to 350 degrees.

  2. Cut pork belly into approximately 2-inch thick pieces, season with salt and pepper. Whisk together the cider, stock, optional cinnamon, and mustard. Place pork belly in Dutch oven or braiser, pour the cider mixture over the meat, add shallot celery and carrot. Cover and place in the oven for 3-4 hours.

  3. Remove pork and place in covered container and refrigerate at least 2 hours preferably overnight. Pour braising liquid in container and refrigerate as well.

  4. When chilled scoop the fat off the top of the braising liquid and set aside. Reduce the braising liquid by at least 75% it will be thick add the optional gravy master and applesauce. Set aside.

  5. Heat sauté pan on medium high heat, add a small amount of the reserved fat and fry the pork belly until browned. Pour some of the reduced cider mixture over the pork belly and continue to cook for about another minute or two.

Shop our Pork Belly