Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 1 kilogram of pork belly in a crosshatch pattern, then generously rub 2 teaspoons of salt and 1 teaspoon of black pepper all over the pork.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the pork belly, skin-side down, for 8-10 minutes until the skin is golden and crisp, followed by searing all other sides until browned.

3. 3

   Remove the pork belly and add 2 chopped medium onions and 2 peeled and diced medium apples to the pot, sautéing for 5-7 minutes until softened and lightly caramelized.

4. 4

   Stir in 1 tablespoon of juniper berries, 4 sprigs of fresh thyme, 1 tablespoon of Dijon mustard, and 1 tablespoon of brown sugar, cooking for 1 minute until fragrant.

5. 5

   Deglaze the pot with 500 milliliters of apple cider and 500 milliliters of chicken broth, scraping up any browned bits from the bottom, then bring the liquid to a simmer.

6. 6

   Return the seared pork belly to the pot, skin-side up, ensuring the liquid comes about halfway up the sides of the pork, then cover tightly and braise in a preheated 160°C (325°F) oven for 2.5 to 3 hours or until fork-tender.

7. 7

   Carefully remove the pork belly from the pot and let it rest for 15 minutes before slicing, while reducing the braising liquid over medium-high heat for 10-15 minutes until it thickens into a rich sauce.

8. 8

   Slice the braised pork belly into thick pieces and serve drizzled with the reduced apple and juniper sauce.