Cider-Braised Pork Belly

Ingredients

• 2 pounds pork belly
• 1 sliced onion
• 1 cup cider or apple juice
• 1 cup stock
• 2 thyme sprigs
• Salt and pepper

Method

1. Heat the oven to 325°F. Season the belly and brown the meat sides in a Dutch oven.
2. Add onion, cider, stock, and thyme. Cover and braise until tender, checking from 2 hours onward and adding liquid as needed.
3. Whole pork needs at least 145°F and a 3-minute rest. A tender braise usually cooks beyond that minimum.
4. Transfer carefully to a rimmed oven-safe pan and brown briefly under the broiler if desired, watching constantly. Serve with the reduced braising juices.