Apple and Onion Braised Pork Belly

Instructions

1. In a mortar and pestle, coarsely crush the rosemary, coriander seeds and peppercorns. Add the salt and sugar. Stir to combine (do not crush). Set aside.
2. On a work surface, using a very sharp knife, score the fat on the surface of the pork belly in a crosshatch pattern without cutting through to the flesh.
3. Rub the pork belly with the spice mixture on all sides. Place the pork, fat-side up, in a glass dish and cover with plastic wrap. Refrigerate for 12 hours or overnight.
4. With the rack in the middle position, preheat the oven to 300°F (150°C).
5. Thoroughly rinse the pork under cold running water. Pat very dry with paper towels.
6. In a Dutch oven or ovenproof pot over medium-high heat, brown the onions in the oil. Add the garlic and continue to cook for 1 minute while stirring. Season with salt and pepper. Deglaze with the cider. Add the mustard and mix well. Remove from the heat.
7. Place the pork, fat-side up, and apples over the onions in the pot. Cover and bake in the oven for 2 hours.
8. Increase the oven temperature to 400°F (200°C). Remove the lid from the pot. Continue to bake for 45 to 60 minutes or until the pork fat is caramelized and crispy. Remove from the oven and let rest for 15 minutes.
9. On a work surface, slice the pork.
10. Using a slotted spoon, remove the apples from the pot and set aside on a plate.
11. Remove the onions from the pot and place on a serving dish. Sprinkle with the herbs and mix gently. Place the pork over the onions. Place the apples around the pork. Delicious served with mashed potatoes, a green vegetable and mustard.