Pork Belly Recipe
Braised pork belly with apple cider glaze.
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Ingredients
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Pork Belly
Apple Cider Glaze
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the pork belly with salt and black pepper on all sides.
- 2
Sear the Pork Belly
In a large, heavy-bottomed pot, heat a drizzle of oil over medium-high heat. Sear the pork belly, skin side down, for about 5-7 minutes until the skin is crispy and golden. Flip and sear the other side for an additional 5 minutes.
- 3
Add Aromatics
Remove the pork belly from the pot and set aside. Add minced garlic and chopped onion to the pot, sautéing until fragrant and translucent, about 3-4 minutes.
- 4
Braise the Pork Belly
Return the pork belly to the pot and add chicken stock, apple cider vinegar, brown sugar, and fresh thyme. Bring to a simmer, cover, and reduce the heat to low. Braise for about 2-2.5 hours until the pork is tender.
Apple Cider Glaze
- 5
Make the Glaze
In a small saucepan, combine apple cider, soy sauce, and honey. Bring to a boil, then reduce heat to a simmer.
- 6
Thicken the Glaze
In a small bowl, mix cornstarch and water to form a slurry. Stir the slurry into the simmering glaze and cook for an additional 2-3 minutes until thickened.
- 7
Glaze the Pork Belly
Once the pork belly is done braising, remove it from the pot and place it on a cutting board. Brush the apple cider glaze generously over the pork belly before slicing.