Pork Belly with Cider Sauce

Ingredients

• 2 pounds pork belly
• 1 cup cider
• 2 medium apples
• 1 large onions
• 2 teaspoons fresh thyme
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 tablespoon brown sugar

Instructions

1. 1

   Preheat your oven to 300°F (150°C).

2. 2

   Score the skin of the pork belly in a crisscross pattern, being careful not to cut into the meat. This will help the skin become crispy.

3. 3

   Rub the pork belly all over with salt and black pepper, ensuring it gets into the scored skin.

4. 4

   In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, place the pork belly skin-side down and sear for about 5-7 minutes until golden brown.

5. 5

   Flip the pork belly and add chopped onions and thyme to the skillet. Cook for an additional 2-3 minutes.

6. 6

   Pour the cider and chicken broth into the skillet, then bring to a simmer. Sprinkle brown sugar over the pork belly.

7. 7

   Cover the skillet with a lid or foil and transfer to the preheated oven. Cook for 2-2.5 hours, until the pork is tender.

8. 8

   While the pork is cooking, prepare the apples. Core and slice them into wedges.

9. 9

   In a separate baking dish, toss the apple wedges with a little olive oil, salt, and a sprinkle of thyme. Roast in the oven for the last 30 minutes of the pork cooking time.

10. 10

    Once the pork belly is tender, remove it from the oven and increase the oven temperature to 450°F (230°C).

11. 11

    Remove the lid or foil and return the pork belly to the oven for an additional 15-20 minutes to crisp the skin.

12. 12

    Remove the pork belly from the oven and let it rest for 10 minutes before slicing.

13. 13

    Serve the sliced pork belly with the cider sauce spooned over the top and the roasted apples on the side.