![appetizer for loren: braised berkshire bacon, apple, mustard, cider, jus, pickled onion.
Through ingenuity or resourcefulness, obtain a rectangular prism of cured, unsmoked pork belly, approximately three inches square. Slice half-inch thick slabs off of the bacon baton.
Place the slabs in a medium sauce pan, nessled into mirepoix, bay leaf, whole peppercorns, clove, and a cinnamon stick. Cover well with cold water and a few glugs of apple cider. Bring to a gentle simmer and braise uncovered for two hours or until tender.
Remove the bacon slabs and pat them dry, strain and save the braising liquid, and discard vegetable matter and spices.
Sear the bacon slabs hard on both sides in a heavy skilet. Remove, season if necessary, and reserve.
Slice quarter-inch-thick rounds of granny smith and sear them on both sides in the pork-fat-laden pan. Remove apple and reserve.
Deglaze pan with braising liquid and apple cider. Reduce a bit, and then sir in a dollop of whole-grain dijon mustard. Reduce until saucey.
Plate as pictured or however you want, with a tangle of pickled onion.
(Optional.) Thank deity of your choice for making pigs’ bellies out of pork belly.
[Check out what I did with the left over braising liquid.]](http://24.media.tumblr.com/c9jHxJwalhz9faoebn8GZBkko1_500.jpg)
appetizer for loren: braised berkshire bacon, apple, mustard, cider, jus, pickled onion.
- Through ingenuity or resourcefulness, obtain a rectangular prism of cured, unsmoked pork belly, approximately three inches square. Slice half-inch thick slabs off of the bacon baton.
- Place the slabs in a medium sauce pan, nessled into mirepoix, bay leaf, whole peppercorns, clove, and a cinnamon stick. Cover well with cold water and a few glugs of apple cider. Bring to a gentle simmer and braise uncovered for two hours or until tender.
- Remove the bacon slabs and pat them dry, strain and save the braising liquid, and discard vegetable matter and spices.
- Sear the bacon slabs hard on both sides in a heavy skilet. Remove, season if necessary, and reserve.
- Slice quarter-inch-thick rounds of granny smith and sear them on both sides in the pork-fat-laden pan. Remove apple and reserve.
- Deglaze pan with braising liquid and apple cider. Reduce a bit, and then sir in a dollop of whole-grain dijon mustard. Reduce until saucey.
- Plate as pictured or however you want, with a tangle of pickled onion.
- (Optional.) Thank deity of your choice for making pigs’ bellies out of pork belly.
[Check out what I did with the left over braising liquid.]
