Braised pork belly with apples and onions
Maceration 12 hours
Ingredients · Servings 4 s
- 10 ml (2 tsp) dried rosemary
- 10 ml (2 tsp) of coriander seeds
- 2.5 ml (1/2 tsp) black peppercorns
- 20 ml (4 tsp) of kosher salt
- 20 ml (4 tsp) of sugar
- 1 kg (2.2 lb) of pork belly without the rind
- 4 onions, cut into 1 cm (1/2 in) thick half-rings
- 30 ml (2 tbsp) of olive oil
- 2 cloves of garlic, minced
- 1 can of 355 ml cider
- 15 ml (1 tbsp) of wholegrain mustard
- 4 Cortland apples, peeled, cored and cut into quarters
- 15 ml (1 tbsp) of chopped parsley leaves
- 5 ml (1 tsp) of chopped tarragon leaves
Method · 3 h 40 min
- Using a pestle, coarsely crush the rosemary, coriander seeds, and peppercorns in a mortar. Add the salt and sugar. Mix gently without crushing. Set aside.
- On a work surface, using a sharp knife, score the fat on the surface of the flank without touching the flesh.
- Rub the pork belly with the spice mixture on both sides. Place the pork belly, fat side up, in a glass dish and cover with plastic wrap. Refrigerate for 12 hours or overnight.
- Place the rack in the center of the oven. Preheat the oven to 150°C (300°F).
- Rinse the pork thoroughly under cold running water. Pat dry with absorbent paper.
- In a Dutch oven or oven-safe casserole dish over medium-high heat, brown the onions in the oil. Add the garlic and cook for 1 minute, stirring constantly. Season with salt and pepper. Deglaze with the cider. Add the mustard and stir to combine. Remove from the heat.
- Place the pork belly, fat side up, and the apples on top of the onions in the casserole dish. Cover and bake for 2 hours.
- Increase the oven temperature to 200°C (400°F). Remove the lid from the casserole dish. Continue cooking in the oven for 45 to 60 minutes, or until the pork fat is caramelized and crispy. Remove from the oven and let rest for 15 minutes.
- On a work surface, slice the meat.
- Using a slotted spoon, remove the apples from the casserole dish and set them aside on a plate.
- Remove the onions from the casserole dish and place them on a serving plate. Sprinkle with herbs and toss gently. Place the pork on top of the onions and arrange the apples around it. Delicious with mashed potatoes, a green vegetable, and mustard.
Wait 15 min
In this recipe, prepared for the show "La cuisine d'Isabelle et Ricardo," the pork belly spends a full night in an aromatic brine. The next day, it's braised for over two hours before the oven temperature is increased for another hour, allowing the meat to develop a beautiful caramelized crust. Serve with creamy mashed potatoes.
Published in RICARDO Magazine Volume 23, number 2.
Nut-free
Sans lactose
Sans gluten
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