Cider Braised Crispy Pork Belly
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)
First step is to make the stock you will braise the pork in.
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.
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.
Pre heat your oven to 160 degrees and cook the pork for 3 hours.
When it is finished let it cool to room temperature (ideally leave it covered overnight in the fridge.
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.
Season with some sea salt and let it rest for a few minutes before serving.