Cider & Maple Roasted Pork Belly
Pork belly is seasoned with Chef Lynn Crawford's signature Spice Blend, then slow roasted in apple cider, chicken stock and maple syrup.
1 Tbsp coriander seeds
1 Tbsp fennel seeds
2 tsp pink peppercorns
½ tsp cumin seeds
½ tsp brown mustard seeds
1 whole clove
2 Tbsp salt
½ Tbsp black pepper
1 tsp ground allspice
½ tsp freshly ground nutmegPork Belly
2 lb(s) pork belly
3 sprigs thyme, roughly chopped
3 sprigs rosemary, roughly chopped
1 large honeycrisp apple, cored and cut into 1" slices
1 large yellow onion, cut into 1" slices
1 cup chicken stock
1 cup unfiltered apple cider
½ cup maple syrup, grade B
1. Preheat your oven to 425°F (220°C). In a sauté pan over medium heat, toast the coriander seeds, fennel seeds, peppercorns, cumin seeds, brown mustard seeds and clove for a few minutes, until fragrant. Grind the spices together and place in a small bowl. Stir in the salt, pepper, nutmeg and allspice.Pork Belly
1. Score the skin of the pork belly with a sharp knife. Rub the belly all over with spice blend, thyme, and rosemary, getting the seasonings into the cracks.
2. Layer the apples and onions in a roasting pan, then place the pork belly skin side up on top. Pour the chicken stock, apple cider, and maple syrup into the pan. Cover tightly with foil and roast for 1 hour. Turn the oven down to 350°F (180°C), remove the foil, and cook for another hour, or until the juices run clear when the meat is pierced with a knife.
3. Remove the pork belly from the pan and remove the crackling from the pork before carving. Add the apples, onions, and cooking liquid into a blender and purée until smooth. Pass through a strainer into a serving bowl. Carve the pork belly and serve with applesauce.