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You can serve this as the main course or you can get a little daring and actually shred the meat once it’s done and put it in some tacos. No matter how you serve this it will come out perfect!

Here Is What You Need…

The Ingredients To Gather:

• 1 3/4 – 2 pounds pork belly
• 22 ounces hard apple cider
• 1/4 cup salt
• 2 tablespoons sugar
• 1 tablespoon mustard seeds, freshly ground
• 2 tablespoons juniper berries, freshly ground
• 4 tablespoons grapeseed oil, separated
• 4 cups chicken or pork stock
• 1/4 cup American apple brandy (for example, Laird's)
• 1/4 cup apple-cider vinegar
• 4 cups shredded cabbage
• 2 cups sliced apples

The Directions To Follow:

1.Combine apple cider, salt, sugar, mustard seed, and juniper berries in a small saucepan. Bring to a simmer to dissolve salt and sugar, and remove from heat. Place brine and pork belly into a plastic bag.

2.Store in refrigerator for 8-24 hours. Turn the bag over two or three times to redistribute brine. Remove belly from brine, rinse off any spices that cling to it, and dry it well with a paper towel.

3.Heat 2 tablespoons grapeseed oil in a skillet over high heat. Add belly and sear on all sides. Allow belly to cool, then add it to a slow cooker.

4.Divide belly into two or more portions, if necessary, to fit.

5.Add stock, apple brandy, and apple-cider vinegar. Liquid should not cover belly, so use less stock if necessary.

6.Cook on low heat for 6 or more hours, or until internal temperature of pork reaches 160° F.

7.Remove pork from braising liquid. Cut into serving-sized portions.

8.Heat remaining grapeseed oil over high heat and sear belly pieces on all sides. Place cabbage and apples in a saucepan.

9.Ladle enough pork braising liquid over cabbage and apples to cover.

10.Braise until just soft. Serve pork over braised apples and cabbage.

Finished!

Have You Ever Made This Delicious Pork Belly Before? If So We Wanna Hear How It Turned Out & How Much You Liked It.

Happy Baking & Enjoy!

Article Source: Food52