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Ingredients
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For the Braised Pork Belly
For the Apple Chutney
Method
For the Braised Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a criss-cross pattern, being careful not to cut into the meat. This will help render the fat and create a crispy skin.
- 2
Season the Pork
Rub the pork belly all over with salt and black pepper. Let it sit at room temperature for about 30 minutes.
- 3
Sear the Pork Belly
In a large oven-safe pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the pork belly skin-side down and sear for about 5-7 minutes until it is golden and crispy.
- 4
Add Aromatics
Add minced garlic, diced onion, and thyme around the pork belly. Sauté for 2-3 minutes until the onion becomes translucent.
- 5
Add Braising Liquid
Pour in the chicken broth, soy sauce, brown sugar, and apple cider vinegar. Bring the mixture to a simmer.
- 6
- 7
Rest and Slice
Remove the pot from the oven and let the pork belly rest for 15 minutes before slicing.
For the Apple Chutney
- 8
Prepare the Ingredients
Peel, core, and chop the apples and onion into small pieces. Set aside.
- 9
Cook the Chutney
In a large saucepan, combine the chopped apples, onion, brown sugar, apple cider vinegar, ginger, cinnamon, and salt. Stir well.
- 10
Simmer the Chutney
Bring the mixture to a simmer over medium heat. Reduce the heat to low and cover. Cook for about 30-40 minutes, stirring occasionally, until the apples are soft and the chutney thickens.
- 11
Cool and Store
Remove from heat and let the chutney cool. Store in an airtight container in the refrigerator until ready to serve.