Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
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 crosshatch pattern, being careful not to cut into the meat. Season the pork belly generously with salt and black pepper on all sides.
- 2
Sear the Pork Belly
In a large Dutch oven or heavy pot, heat a small amount of oil over medium-high heat. Once hot, add the pork belly, skin side down, and sear until crispy and golden, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes.
- 3
Add Aromatics and Liquid
Remove the pork belly from the pot and set aside. Add chopped garlic, diced onion, chicken broth, apple cider vinegar, bay leaves, and thyme to the pot. Stir to combine.
- 4
Braise the Pork Belly
Return the seared pork belly to the pot, skin side up. Bring the liquid to a simmer, then cover and transfer to the preheated oven. Braise for 2 to 2.5 hours or until the meat is tender.
- 5
Rest the Pork Belly
Once cooked, remove the pot from the oven and let the pork belly rest for at least 15 minutes before slicing.
Apple Chutney Preparation
- 6
Prepare the Apples and Onions
Peel and core the apples, then chop them into small pieces. Finely chop the onion.
- 7
Cook the Chutney
In a saucepan, combine the chopped apples, onion, brown sugar, cider vinegar, ginger, cinnamon, and salt. Bring to a boil over medium heat.
- 8
Simmer the Chutney
Reduce the heat to low and let the mixture simmer, stirring occasionally, for about 30-40 minutes or until the chutney has thickened and the apples are soft.
- 9
Cool and Store
Remove from heat and let the chutney cool. Store in a jar in the refrigerator until ready to use.
