by adashofbitters
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my 9 recipes »
Photo by lastnightsdinner
adashofbitters's Notes:
Expand1 3/4 - 2 pound pork belly Ask a question about this ingredient
22 ounces hard apple cider Ask a question about this ingredient
1/4 cup salt Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1 tablespoon mustard seeds, freshly ground Ask a question about this ingredient
2 tablespoons juniper berries, freshly ground Ask a question about this ingredient
4 tablespoons grapeseed oil, separated Ask a question about this ingredient
4 cups chicken or pork stock Ask a question about this ingredient
1/4 cup American apple brandy (for example, Laird's) Ask a question about this ingredient
1/4 cup apple-cider vinegar Ask a question about this ingredient
4 cups shredded cabbage Ask a question about this ingredient
If pork belly still has skin on one side, score through skin in a diamond pattern, to allow brine to penetrate into meat.
Ask a question about this stepCombine apple cider, salt, sugar, mustard seed, and juniper berries in a small saucepan. Bring to a simmer to dissolve salt and sugar, and remove from heat.
Ask a question about this stepPlace brine and pork belly into a plastic bag. Store in refrigerator for 8-24 hours. Turn the bag over two or three times to redistribute brine.
Ask a question about this stepRemove belly from brine, rinse off any spices that cling to it, and dry it well with a paper towel.
Ask a question about this stepHeat 2 tablespoons grapeseed oil in a skillet over high heat. Add belly and sear on all sides.
Ask a question about this stepAllow belly to cool, then add it to a slow cooker. Divide belly into two or more portions, if necessary, to fit. Add stock, apple brandy, and apple-cider vinegar. Liquid should not cover belly, so use less stock if necessary.
Ask a question about this stepCook on low heat for 6 or more hours, or until internal temperature of pork reaches 160° F.
Ask a question about this stepRemove pork from braising liquid. Cut into serving-sized portions. Heat remaining grapeseed oil over high heat and sear belly pieces on all sides.
Ask a question about this stepPlace cabbage and apples in a saucepan. Ladle enough pork braising liquid over cabbage and apples to cover. Braise until just soft.
Ask a question about this stepServe pork over braised apples and cabbage.
Ask a question about this stepI am making this next week - belly thawing in the fridge as I type, my home-made cider racked and ready to go. Looks fantastic!
this looks fantastic! i make something very similar with bone-in pork roast for christmas eve dinner. (i love braised apples and cabbage!) i might switch it up this year with your pork belly recipe!
thank you!
Wow! is all we can say: tried this Sunday and
1. it's a phenomenal way to cook pork, making it so tender you won't need a knife, and
2. fantastic mix of flavors I'd never have thought of on my own
Used pork shoulder as neither Fresh Direct of Whole Foods had pork belly.
Served this with broccoli raab sauteed with garlic to balance out the sweetness.
Had to shop for the brandy, hard cider, and juniper berries but it is so worth it.