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Ingredients
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Pork Belly
Apple Chutney
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a diamond pattern, being careful not to cut into the meat. Rub salt and black pepper all over the pork belly.
- 2
Sear the Pork
In a large oven-safe skillet or Dutch oven, heat a bit of oil over medium-high heat. Once hot, place the pork belly skin-side down and sear for about 5 minutes until the skin is crispy. Flip to sear the meat side for another 5 minutes.
- 3
Add Aromatics
Remove the pork belly and set aside. In the same skillet, add minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and translucent.
- 4
Braise the Pork
Return the pork belly to the skillet, then pour in the chicken broth, soy sauce, brown sugar, and rice vinegar. Bring the mixture to a simmer.
- 5
Apple Chutney Preparation
- 6
Prepare the Apples
While the pork is braising, peel, core, and chop the apples into small pieces. Chop the onion and set both aside.
- 7
Cook the Chutney
In a saucepan over medium heat, combine the chopped apples, onion, ginger, brown sugar, apple cider vinegar, cinnamon, and salt. Stir well.
- 8
Simmer
Cook the mixture for about 20-25 minutes, stirring occasionally, until the apples are soft and the chutney has thickened.
Serving
- 9
Slice and Serve
Once the pork belly is done braising, remove it from the oven and let it rest for 10 minutes. Slice the pork belly into portions and serve with the apple chutney on the side.