Recipe: Cider Braised Pork Belly

Method:

Cider Brine (12–24 hours)

1. Heat half the liquid with salt, sugar, and aromatics until dissolved.
2. Add remaining cold liquid and chill completely.
3. Submerge pork belly and refrigerate for 12–24 hours.
4. Remove, rinse, and pat dry before cooking.

Braise

1. Preheat oven to 150°C.
2. Place pork belly skin side up in a deep tray.
3. Add aromatics and liquid (halfway up the meat, not covering skin).
4. Cover tightly and cook for 3–3.5 hours.
5. Cook until tender but still holding shape.

Press Overnight

1. Remove pork from liquid.
2. Place between trays lined with baking paper.
3. Apply gentle weight.
4. Chill overnight in fridge.

Portioning

1. Trim edges clean.
2. Cut into 100g portions (rectangular shape).
3. Keep portions uniform for service.

Service (Crispy Skin)

1. Ensure skin is completely dry.
2. Lightly score skin if needed.
3. Place in cold pan, skin side down.
4. Slowly increase heat and render fat (6–8 minutes).
5. Flip, add butter, garlic, thyme and baste.
6. Finish in oven at 180°C for 5–6 minutes.

Cider Jus

1. Strain braising liquid.
2. Reduce with additional cider.
3. Add a splash of vinegar if needed.
4. Add stock for depth.
5. Reduce to glossy consistency and finish with butter.