Golden Cider Pork Belly

By
Lynne Webb

Indulge in the exquisite flavor of pork belly, slow-braised to perfection in a fragrant blend of apple cider, aromatic vegetables, and warming spices. This tender, succulent dish is beautifully complemented by a sweet cider reduction glaze and served alongside creamy cauliflower purée, rich caramelized onions, and sweet roasted carrots. An ideal dish for entertaining or a truly special family meal.

Pin Recipe
Rate Recipe
Print Recipe

Ingredients

Instructions

1. Prepare the Pork Belly: Begin by preheating your oven broiler and positioning the oven rack approximately 8 inches below the heat source. This initial step is vital for rendering the fat and achieving a desirable crispy exterior. Carefully score the fat side of the pork belly in a cross-hatch pattern, making cuts about 1/4-inch deep. These scores help the fat render beautifully, allowing the braising liquid’s flavors to penetrate the meat more effectively, and ultimately contributing to a delightful textural contrast. Season both sides of the pork belly generously with salt and freshly ground black pepper.
2. Broil for Crispness and Color: Place the seasoned pork belly, fat side up, on a foil-lined broiler pan. Broil for 10 to 12 minutes, or until the fat cap turns a beautiful golden brown and begins to crisp. Keep a close eye on it to prevent burning. This crucial browning step develops deep, rich flavors that will carry through the entire dish. Flip the pork belly over and broil for an additional 8 to 10 minutes to brown the lean side. Remove the pork from the oven and reduce the oven temperature to 300°F (150°C).
3. Start the Braising Liquid: In a large Dutch oven or a sturdy oven-safe pot with a tight-fitting lid, combine 3 cups of apple cider and 1 cup of low-sodium chicken broth. Bring this liquid to a rolling boil over high heat on your stovetop.
4. Infuse Aromatics: Once the liquid is boiling, carefully remove the Dutch oven from the heat. Add the whole cinnamon stick, allspice berries, cloves, the 1-inch pieces of carrots and celery, the quartered onion, and the halved garlic cloves. Stir gently to combine these aromatic ingredients, allowing their complex flavors to begin infusing the braising liquid.
5. Combine Pork and Braising Liquid: Gently place the seared pork belly into the Dutch oven, ensuring the fat side is facing up. Add additional low-sodium chicken broth as needed until the liquid level is just below the top surface of the pork belly. The pork should be mostly submerged, but leaving the fat cap exposed will aid in further rendering and textural development during braising.
6. Slow Braise for Ultimate Tenderness: Cover the Dutch oven tightly with its lid and transfer it to the preheated 300°F (150°C) oven. Braise for an initial 3-1/2 hours. To ensure uniform moisture and flavor distribution, remember to remove the lid and baste the top of the meat with the braising liquid every hour. After the initial 3-1/2 hours, remove the lid completely and continue cooking for 1 more hour. This uncovered stage allows the braising liquid to reduce slightly, concentrating its flavors, and encourages a deeper, more appealing color on the pork belly.
7. Prepare the Sweet Cider Glaze: During the final hour of the pork belly’s braising time, begin preparing the exquisite cider glaze. In a small saucepan, combine 2 cups of apple cider, 1/4 cup of granulated sugar, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of ground ginger. Bring this mixture to a boil over medium-high heat.
8. Reduce the Glaze to Perfection: Once boiling, reduce the heat to a gentle simmer and continue to cook, stirring occasionally, until the liquid has significantly reduced and thickened to a syrupy consistency. This process usually takes approximately 20 minutes. The glaze should be thick enough to coat the back of a spoon. Remove from heat and set aside to cool slightly.
9. Finish and Glaze the Pork Belly: Carefully remove the incredibly tender pork belly from the oven. Using tongs or a slotted spoon, transfer the pork belly to a clean cutting board. At this point, you can discard the spent aromatics (carrots, celery, onion, garlic, and whole spices) and the remaining braising liquid – their purpose has been served, having imparted all their wonderful flavors. Allow the pork belly to cool slightly before slicing it into generous 1-1/2 inch wide pieces.
10. Coat with the Irresistible Glaze: Gently reheat the prepared cider glaze over medium heat in a clean pan until it’s warm and fluid. Add the sliced pork belly pieces, two at a time, turning them with tongs to thoroughly coat each side with the glossy, syrupy glaze. This step adds an irresistible sweetness, a beautiful caramelized finish, and locks in even more incredible flavor.
11. Serve and Garnish for a Stunning Presentation: To serve this magnificent dish, spoon a generous portion of the creamy cauliflower purée onto each plate, creating a smooth bed. Top with a spoonful of rich, savory caramelized onions, followed by a succulent, glazed piece of pork belly. For a vibrant finish, garnish with a scattering of sweet roasted carrots and a sprinkle of fresh chopped parsley. Serve immediately and enjoy the chorus of flavors!

Chef’s Notes & Complementary Side Dish Recipes

How to Make the Creamy Cauliflower Puree

This simple yet elegant purée provides a delicate, low-carb counterpoint to the richness of the pork belly. Its mild, earthy flavor and velvety texture create a luxurious base for the main event.

1. Prepare Cauliflower: Steam or roast two medium-sized (1-1/2 to 2-pound) heads of cauliflower until they are exceptionally tender when pierced with a knife. Roasting will impart a slightly nuttier flavor. For convenience, you can also use two 16-ounce bags of frozen cauliflower florets, cooked according to package directions until very soft.
2. Puree to Perfection: Transfer the cooked cauliflower florets to a large bowl. Add 3 tablespoons of unsalted butter and 2 tablespoons of heavy cream (or milk for a lighter version). Using an electric hand blender, immersion blender, food processor, or traditional blender, purée the mixture until it is perfectly smooth and silky. Ensure there are no lumps remaining for the best texture. For an extra smooth finish, you can pass it through a fine-mesh sieve.
3. Season: Season the cauliflower purée generously to taste with salt and freshly ground black pepper. Adjust seasonings as needed to achieve a balanced flavor that complements the richness of the pork. A small pinch of nutmeg can also be added for depth.

How to Make the Delicious Oven-Roasted Carrots

Oven-roasted carrots add a natural sweetness, a hint of caramelization, and vibrant color that beautifully complements the savory pork and creamy purée. Their slightly tender-crisp texture provides a wonderful contrast.

1. Preheat Oven & Prep Carrots: Preheat your oven to 400°F (200°C). Peel approximately 6 medium carrots and cut them into uniform 1-inch pieces. Aim for similar sizes (e.g., coins, sticks, or chunks) to ensure even cooking and consistent texture.
2. Season & Roast: In a medium bowl, toss the cut carrots with 1-2 tablespoons of olive oil, a generous pinch of salt, and freshly ground black pepper. Spread the seasoned carrots in a single layer on a baking sheet, making sure not to overcrowd the pan, which can lead to steaming instead of roasting. Roast in the preheated oven until they are tender and slightly caramelized at the edges, typically 25 to 30 minutes. Shake the pan halfway through cooking for even browning and to prevent sticking.

Nutrition Information (Approximate)

Please note that nutrition information is automatically calculated and should be used as an approximation. Actual values may vary based on ingredient brands, portion sizes, and preparation methods.

• Calories: 929
• Total Fat: 81g
• Cholesterol: 109mg
• Sodium: 79mg
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 29g
• Protein: 15g