4 Servings
1 x 10" slab of pork belly, remove the rind, if present
4 cups apple cider
1/2 cup maple syrup
salt and pepper
1/2 cup dijon mustard
2 tbsp butter
2 ripe black or red plums, pitted and cut into 1/2" wedges
1/2 tsp cinnamon
1/4 tsp nutmeg
- Preheat your oven to 250F.
- Put pork belly into a large roasting pan and add cider, maple syrup, mustard, salt and pepper and toss it a bit to coat evenly.
- Cover with a tight fitting lid or make one out of foil. Place in oven and braise until tender, about 8 hours (or overnight in a slowcooker).
- Remove pork from braising liquid. Cut it into 4 large square chunks and place them on a baking sheet.
- Roast until heated through and crispy, about 15 minutes.
To Prepare The Plums:
- Heat a non-stick pan over medium heat.
- Add butter to pan with sliced plums and spices.
- Sauté until slightly soft and starting to brown.
- Serve warm with pork belly.
Like this recipe? Why not try one of these as well?
Vegetarian Sheppards Pie
Citrus & Spice Cornish Hens
Miso-Glazed Salmon
Want to night out with great cuisine and a chance to learn a little about wine?
Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?
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