Pork Belly Braised In Dark Rum & Molasses With Apple Slaw, Marcona Almonds, Orange Aïoli Recipe

Prep the pork

Pat the pork belly pieces dry with paper towels. Season evenly with 1½ tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each piece on all sides with the 2 tbsp flour, shaking off excess.

Brown the pork

Heat a heavy, oven-safe Dutch oven or deep skillet over medium-high heat. Add 2 tbsp neutral oil and 1 tbsp unsalted butter. When the fat is hot and shimmering, add the pork belly in a single layer without crowding (do in batches if needed). Brown on all sides until deep golden, about 3–4 minutes per side. Remove browned pieces to a plate and reserve rendered fat in the pot.

Sauté aromatics

Reduce heat to medium. Add the sliced onion and sauté in the pork fat for 5–6 minutes until softened and translucent, stirring so it doesn’t burn. Add the minced garlic and sliced ginger and cook 1 minute until fragrant.

Deglaze and build braising liquid

Carefully add 3 tbsp dark rum to deglaze the pan, scraping up browned bits with a wooden spoon. Stir in 2 tbsp blackstrap molasses until combined. Add 1 cup apple cider (or apple juice), 1 cup low-sodium chicken stock, 1 tbsp soy sauce, and 1 tbsp apple cider vinegar. Stir to combine and bring the liquid to a gentle simmer.

Braise

Return the browned pork belly to the pot so the pieces sit partially submerged in the liquid. Add 1 bay leaf and 2 thyme sprigs. Reduce heat to low, cover the pot, and simmer gently on the stovetop for 1 hour 15 minutes, or transfer to a 325°F (162°C) oven and braise for 1 hour. Check after 45 minutes—the pork should be very tender and the liquid reduced. If liquid is still plentiful, remove lid for the final 15–30 minutes to concentrate the sauce.

Finish the sauce

Remove pork to a platter and keep warm. Discard bay leaf and thyme stems. Skim excess fat from the surface of the braising liquid with a spoon (reserve if you like). Increase heat to medium-high and reduce liquid until slightly syrupy, about 5–8 minutes. Taste and adjust seasoning with up to ½ tsp additional salt and ½ tsp freshly ground black pepper. Optionally swirl in 1 tsp cold butter to gloss the sauce. Spoon the reduced sauce over the pork when serving.

Prepare the slaw

In a large bowl combine 1 julienned apple, 1 cup shredded red cabbage and ¼ thinly sliced red onion. Add 1 tbsp olive oil, 1 tsp apple cider vinegar, 1 tsp honey, ½ tsp salt and ¼ tsp freshly ground black pepper. Toss thoroughly so the dressing coats the apple and cabbage. Let sit 10 minutes to allow flavors to marry; taste and adjust acidity or salt as needed.

Add nuts & herbs

Just before serving, fold ½ cup roughly chopped Marcona almonds and 2 tbsp chopped cilantro or parsley into the slaw for crunch and freshness.

Make the aïoli

In a small bowl whisk together ½ cup mayonnaise, 1 tsp orange zest, 1 tbsp fresh orange juice, 1 grated garlic clove, ½ tsp Dijon mustard and ½ tsp apple cider vinegar. If the mixture is too thick, whisk in up to 1 tsp olive oil or a neutral oil to loosen. Season with ¼ tsp salt and 1/8 tsp freshly ground black pepper. Taste and adjust acidity or salt; refrigerate until ready to use.

To serve, arrange warm braised pork belly pieces on plates or a shared platter. Spoon some of the reduced rum-molasses glaze over the pork. Add a mound of apple slaw alongside for bright contrast. Dot or drizzle orange aïoli on the plate (or serve in a small ramekin). Sprinkle additional chopped Marcona almonds and a few sprigs of herbs over everything for garnish. Serve immediately.