Cider Braised Crispy Pork Belly
By: Kris Miles
Published: Saturday, November 5, 2011 - 7:18pm

Ingredients




300-500 grams pork belly
1 small brown onion
2 cloves garlic
fresh thyme and bay leaf
peels from 1 lemon
1 bottle of dry cider (I used Bligh's)

Preparation

1 First step is to make the stock you will braise the pork in. 2 Place a sliced small onion, 2 cloves of crushed garlic, some fresh thyme, a couple of bay leaves, some tasmanian pepperberries(or juniper berries), 2-3 pieces of lemon peel, some cracked pepper and 500ml of Bligh's dry cider in a casserole dish. 3 Next, place the pork belly in the stock and cover it with a tight fitting lid or aluminum foil. Make sure the pork is totally submerged. If not add some more cider. 4 Pre heat your oven to 160 degrees and cook the pork for 3 hours. 5 When it is finished let it cool to room temperature (ideally leave it covered overnight in the fridge. 6 When ready to serve, bring a frying pan to a low to medium heat and cook the pork belly skin side down for 4-5 minutes until it is crispy. Then heat the other side through for another few minutes. 7 Season with some sea salt and let it rest for a few minutes before serving.

About

Delicious step by step to prepare and cook crispy pork belly