Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse the 1 kilogram pork belly thoroughly under cold water and pat it dry with paper towels.

2. 2

   In a large pot, combine 2 liters of water or vegetable stock, 50 milliliters of apple cider vinegar, 2 sliced medium apples, 1 quartered large yellow onion, 10 whole juniper berries, 2 dried bay leaves, 2 chopped medium carrots, and 1 sliced medium leek.

3. 3

   Add 15 grams of salt and 2 grams of black peppercorns to the poaching liquid, then bring the mixture to a gentle simmer over medium heat.

4. 4

   Carefully submerge the 1 kilogram pork belly into the simmering liquid, ensuring it is fully covered; reduce the heat to low and cover the pot.

5. 5

   Poach the pork belly for 2.5 to 3 hours, or until it is very tender when pierced with a fork, maintaining a very gentle simmer.

6. 6

   Carefully remove the pork belly from the liquid, slice it into thick pieces, and serve immediately garnished with 10 grams of fresh dill.