by adashofbitters
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Photo by lastnightsdinner
adashofbitters's Notes:
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1 3/4 - 2 pound
pork belly
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22 ounces
hard apple cider
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1/4 cup
salt
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2 tablespoons
sugar
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1 tablespoon
mustard seeds, freshly ground
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2 tablespoons
juniper berries, freshly ground
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4 tablespoons
grapeseed oil, separated
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4 cups
chicken or pork stock
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1/4 cup
American apple brandy (for example, Laird's)
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1/4 cup
apple-cider vinegar
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4 cups
shredded cabbage
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If pork belly still has skin on one side, score through skin in a diamond pattern, to allow brine to penetrate into meat.
Ask the hotline about this step!Combine 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 the hotline about this step!Place 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 the hotline about this step!Remove belly from brine, rinse off any spices that cling to it, and dry it well with a paper towel.
Ask the hotline about this step!Heat 2 tablespoons grapeseed oil in a skillet over high heat. Add belly and sear on all sides.
Ask the hotline about this step!Allow 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 the hotline about this step!Cook on low heat for 6 or more hours, or until internal temperature of pork reaches 160° F.
Ask the hotline about this step!Remove pork from braising liquid. Cut into serving-sized portions. Heat remaining grapeseed oil over high heat and sear belly pieces on all sides.
Ask the hotline about this step!Place cabbage and apples in a saucepan. Ladle enough pork braising liquid over cabbage and apples to cover. Braise until just soft.
Ask the hotline about this step!Serve pork over braised apples and cabbage.
Ask the hotline about this step!I 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!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
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.