Crispy Cider Braised Pork Belly with Crunchy Slaw
A fall-off-the-bone pork belly dish with a tangy and crunchy slaw, all bound together with a rich cider reduction.
Ingredients
- ●2 pounds Pork bellySkin on
- ●1 cup CiderApple cider
- ●2 teaspoons Salt
- ●1 teaspoon Black pepper
- ●2 tablespoons Brown sugar
- ●4 cups Crunchy slaw
- ●2 tablespoons Mayonnaise
- ●2 tablespoons Apple cider vinegar
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a small bowl, mix together the salt, black pepper, and brown sugar.
- 3
Rub the spice mixture all over the pork belly, making sure to coat it evenly.
- 4
Heat a large Dutch oven over medium-high heat. Sear the pork belly until browned on all sides, about 5 minutes.
- 5
Remove the pork from the pot and set it aside. Pour off all but 2 tablespoons of the fat.
- 6
Add the cider to the pot and bring it to a simmer. Scrape up any browned bits from the bottom of the pot.
- 7
Return the pork to the pot and cover it with a lid.
- 8
Transfer the pot to the preheated oven and braise the pork for 2 1/2 hours, or until it's tender and falling apart.
- 9
While the pork is cooking, mix together the slaw and mayonnaise in a bowl.
- 10
After the pork has finished cooking, remove it from the pot and let it rest for 10 minutes.
- 11
Strain the braising liquid and discard the solids. Skim off any excess fat that rises to the surface.
- 12
To serve, slice the pork into thick slabs and serve it with the crunchy slaw and a spoonful of the braising liquid.