Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 60 grams of coarse sea salt, 30 grams of granulated sugar, 10 grams of crushed black peppercorns, 8 grams of crushed juniper berries, the finely minced leaves from 3 stalks of lemongrass, and the stripped leaves from 5 sprigs of fresh thyme.

2. 2

   Thoroughly rub this curing mixture over all surfaces of the 1.5 kilograms of boneless pork belly, then place the seasoned pork belly in a non-reactive dish or a vacuum-sealable bag and refrigerate for 3 days, turning daily.

3. 3

   After curing, rinse the pork belly thoroughly under cold water to remove excess cure and pat it completely dry with paper towels; then in a large Dutch oven or oven-safe pot, heat 2 tablespoons of high-heat cooking oil over medium-high heat.

4. 4

   Sear the cured pork belly on all sides until deeply golden brown, approximately 4-5 minutes per side, then carefully drain any excess rendered fat from the pot.

5. 5

   Pour in 250 ml of chicken broth, ensuring it comes about halfway up the sides of the pork belly, then cover the pot and braise in a preheated 160°C (325°F) oven for 2 hours, or until the pork is fork-tender.

6. 6

   While the pork braises, melt 2 tablespoons of unsalted butter in a separate saucepan over medium heat, then add 1 medium finely diced yellow onion and sauté until softened and translucent, about 5 minutes.

7. 7

   Stir in 1 teaspoon of caraway seeds and the 1 large diced apple, cooking for 3 minutes, then add 500 grams of well-drained and rinsed sauerkraut, 120 ml of dry white wine, 120 ml of chicken broth, and 1 tablespoon of apple cider vinegar, simmering gently for 20-25 minutes until the flavors meld.

8. 8

   Remove the pork belly from the oven, allow it to rest for 10 minutes before slicing into thick portions, and serve hot with the fragrant Apple-Caraway Cabbage.