Cider Braised Pork Belly
This braised pork belly is super tender and delicious, and it will make your entire house smell amazing. It’s a great recipe for the fall and winter months and doesn’t require a whole lot of hands-on time, since it’s mostly cooking in the dutch oven. I made it with sage garlic mashed potatoes and arugula with shaved apples.
Recipe after the jump.
Braised Pork Belly (adapted from Houseboat Eats)
Ingredients:
- 1 1/2 to 2 lbs pork belly
- 1/4 cup olive oil
- 1 medium red onion, chopped
- 3 cloves of garlic, chopped
- 3-4 sage leaves
- 1 tbsp black peppercorns
- 1/4 cup red wine
- 1 cup chicken stock
- 1 cup apple cider
- 1/4 cup balsamic vinegar
- 2 sprigs of thyme
1. Preheat the oven to 300ºF. Heat the oil on high and brown the pork belly on each side. Make sure to get a nice brown crust on each side.
2. Remove the pork belly and put aside on a plate. Reduce the heat to medium-low and add the onions, garlic, sage, and peppercorns. Sautee until soft, about 4-5 minutes.
3. Return the pork belly to the pot and add the red wine. Simmer for another five minutes or so.
4. Add the chicken stock, apple cider, and balsamic vinegar and bring to a rolling boil.
5. Turn off the heat, add the thyme and cover the lid. Put in the oven.
6. Leave it in the oven for 2-3 hours. Check on it and flip the pork belly every 45 minutes or so.
7. When you’re ready to serve, put the pieces of pork belly on a foil lined baking sheet and broil under a direct flame for about 2-3 minutes on each side or until it gets crispy and dark brown.
8. Plate your sage garlic mashed potatoes, arugula tossed in a bit of the gravy with sliced apples, and then take the pork belly directly from the broiler. Ladle the drippings from the pot over the pork belly and the mashed potatoes for the most delicious gravy.
-
someotherbody likes this
-
absintheandanagrams likes this
-
scrollofthoth likes this
-
mallorylance posted this
