From the The Share – Fall 2016 newsletter
Pork belly is from the same cut off the hog as bacon, so depending on the fat content the flavor will either be more like bacon (fattier), or more like a pork chop (leaner). It can be purchased in both the sliced and slab form, just ask our butcher!
What to look for: a thin layer of skin, thick ribbons of silky fat, and streaks of reddish-pink meat. Also goes by “side pork”.
Ingredients
- 2lb pork belly, cut in two 1lb slabs
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon coriander
- 1 tablespoon nutmeg
- ½ teaspoon cayenne (if desired)
- ½ cup molasses
- ½ cup prepared mustard
- ½ cup apple cider vinegar
- 2 tart apples, cut into wedges
- 1 onion, cut into wedges
- 4 whole garlic cloves
Preparation
- In small bowl thoroughly combine the salt, pepper, coriander, nutmeg, and cayenne. In a separate bowl combine the molasses, prepared mustard, and apple cider vinegar.
- Score a ½ inch deep grid pattern into both sides of the pork bellies and rub the dry spice mixture onto the pork bellies. Place one of the pork belly slabs into a crockpot. Layer with the apples, onion, and garlic cloves. Place the remaining pork belly over top. Pour Molasses into the crock pot.
- Cook in crock pot on the high setting for 3 hours or 8 hours on the low setting.
- Remove pork belly from crock pot slice to serve with apples and onions on the side.
