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Try something different with your pork belly and start by brining it! This is key to making a deliciously juicy, tender, piece of meat. After you try this, you may never make your pork belly a different way again!

Things You Will Need:

• 1 3/4 – 2pounds pork belly

• 22ounces hard apple cider

• 1/4cup salt

• 2tablespoons sugar

• 1tablespoon mustard seeds, freshly ground

• 2tablespoons juniper berries, freshly ground

• 4tablespoons grapeseed oil, separated

• 4cups chicken or pork stock

• 1/4cup American apple brandy (for example, Laird's)

• 1/4cup apple-cider vinegar

• 4cups shredded cabbage

• 2cups sliced apples

How To Prepare:

1. If your meat still has the skin on it, then you will need to cut into it just enough to allow the brine to go through. We suggest cutting a diamond pattern into the skin to make this possible.
2. Bring to a simmer the apple cider, mustard seed, juniper berries, salt and sugar to create a brine. Once all of these ingredients are well incorporated, you can remove from heat and let cool.
3. Combine the pork belly and brine into a plastic bag and refrigerate for about one day. Don't forget to turn the bag over a couple times during this time to redistribute the bring to different parts of the meat.
4. Once your pork belly is well brined, remove it from the liquid and pat dry with paper towel. Make sure you don't have any extra spices stuck to the meat. You don't want these pieces charring during your next step.
5. Sear pork belly on all sides using a skillet and oil over high heat.
6. Let the meat rest after searing and before placing in a crock pot.
7. Cook belly on low for a minimum of 6 hours in a crock pot. Be sure to include apple brandy, stock and apple cider vinegar but make sure not to cover the meat in liquid. You can use less if necessary.
8. Remove your pork belly from the crock pot and let rest before slicing and searing on all sides.
9. Cook apples and brandy in the juices from the crock pot in a sauce pan.
10.  Plate all of your components and enjoy!

Wine Pairing: Enjoy this slow roasted pork with a delicious glass of Greg Norman Pinot Noir. This medium-bodied red pairs perfectly with the pork. You're looking for a red (or white) with enough freshness and acidity to cut through the flavor of the meat. If you're not a huge red fan, then I'd suggest a subtly oaked Chardonnay.

Article & Photo Source: Food 52