- 2 kg (4 1/2 lb) pork belly, with rind
- 500 ml (2 cups) apple cider
- 125 ml (1/2 cup) cider vinegar
- 250 ml (1 cup) chicken broth
- 6 sprigs thyme
- 15 ml (1 tbsp) olive oil
- 10 ml (2 tsp) coarse salt
- 10 ml (2 tsp) freshly ground pepper
- 30 ml (2 tbsp) flour
- 30 ml (2 tbsp) butter, softened
- 3 smallCortland apples, thinly sliced
- Preheat the oven to 160°C (325°F).
- Using a sharp knife, score the surface of the pork-belly rind without cutting through to the meat.
- Place the pork belly in a roasting pan with the cider, cider vinegar, broth and thyme.
- Cover well with aluminum foil and bake for two hours.
- Remove the pork belly from the oven and transfer to a plate.
- Pour cooking juices into a saucepan. Let stand 15 minutes.
- Increase the oven temperature to 230°C (450°F).
- Pat the rind dry with paper towels.
- Brush with oil and season with salt and pepper.
- Place the pork belly on a rack in the roasting pan, rind-side up.
- Bake another 45 minutes, or until the rind is crisp.
- With a spoon, skim the fat off the surface of the cooking juices then reduce by half over high heat.
- In a small bowl, combine the flour and softened butter.
- Whisk the mixture into the cooking juices and cook for three minutes.
- Add the apple slices, cook for another three minutes and adjust seasoning, to taste.
- Slice the pork belly and serve with the applesauce.