Delicious apple cider roasted pork belly, sliced and serve on rolls with an arugula and apple salad topping.
Salt and pepper
1/2mediumapplepeeled, cored and thinly sliced
Apple Arugula Topping:
1/2mediumgreen appleunpeeled, cored and sliced
3Tbsp.oilolive or vegetable
1Tbsp.apple cider vinegar
1tsp.grainy Dijon mustardor regular Dijon
Salt and pepper
4Crusty rolls or buns
Preheat oven to 325 F.
Prepare the pork belly: Pat pork belly dry. With a sharp knife, score the top skin diagonally by cutting lines in one direction about 3/4 inch apart, then cutting lines in the opposite direction in the same manner, to make a diamond pattern all across the top skin. Be sure you don't cut too far down. You only want to score the skin and fat layer and not the meat underneath. Season top with salt and pepper and place in a greased skillet or oven-safe baking dish, skin side up.
Pour enough apple cider in the pan so that it rises up the pork belly just to the point where the fat layer begins (the fat layer directly under the top skin.
Place in preheated oven and cook for about 1 1/2 hours. Remove from oven and increase oven temperature to 450 F. Remove pork belly to a cutting board. Place skillet with juices on the stove-top. (*Note: there is a lot of fat in the drippings. If you like you can spoon some of it off and discard, leaving just a bit and the syrupy stuff at the bottom. If it's really syrupy, you can loosen with a splash of apple cider, as well.). Add the thinly sliced, peeled apples and stir to combine. Bring to a boil, then reduce heat and allow to simmer.
Using a sharp knife, remove most of the top fat/crackling layer from the pork belly. Cover remaining pork loosely with tin foil to keep warm. Place the fat/crackling layer on a foil lined baking sheet and place in 450 F. oven until the top is golden, blistered and crispy. Remove to a cutting board and once cooled a bit, chop in to small pieces.
Prepare the salad topping by combining the arugula and apple in a large bowl. Whisk together the oil, apple cider vinegar and mustard. Season with salt and pepper. Drizzle over apple and arugula to moisten. Set aside.
To serve: Slice the meat portion of the pork belly in to thin slices and drizzle with a bit of the pan sauce. Place 3 or 4 slices of pork belly on prepared rolls*. Top with arugula apple salad. Top salad with a sprinkling of the chopped crackling.
*You can toast the rolls or not. Butter if you like or maybe try a spread of apple butter, mustard or mayo. As you like.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!