Recipe courtesy of Tim Dacey
Episode: Orlando
Total:
49 hr 10 min
Active:
1 hr 10 min
Yield:
4 tapas servings
Level:
Intermediate

Ingredients

Pork Belly:
  • Two 12-ounce cans beer (any standard beer will do)
  • 2 tablespoons salt 
  • 2 pounds pork belly, skin removed 
Apple Butter:
  • 3 Granny Smith apples, cored and quartered
  • 1 cup white wine 
  • 2 tablespoons brown sugar 
  • 1 bay leaf 
  • 1 sprig fresh rosemary 
Almond Jazz:
  • 2 tablespoons crushed roasted almonds
  • 3 tablespoons extra-virgin olive oil 
  • 1 tablespoons honey 

Directions

For the pork belly: Combine the beer, salt and 1 quart water in a large container with a cover to make the brine. Submerge the pork belly in the brine and refrigerate for 24 hours.

Preheat the oven to 250 degrees F.

Remove the pork belly from the brine and rinse it under tap water. Place it fat-side up in a roasting pan and bake uncovered for 3 hours.

Press the pork belly: Place it between two heavy plates, boards or pans, set something heavy on top of it and cool in the refrigerator overnight.

Slice the pork belly in 1/2-inch-thick slices, and then cut into 2-inch segments. The pork belly is now ready to prepare. It can be stored in the refrigerator, covered, for up to 5 days

For the apple butter: Preheat the oven to 150 degrees F.

Combine the apples, wine, brown sugar, bay leaf and rosemary in roasting pan, cover with foil and bake for 12 hours. Remove the foil and stir the contents of the pan.

Increase the temperature of the oven to 300 degrees F. and return the apple mixture to the oven to bake, uncovered, for 1 hour.

Remove the bay leaf and rosemary sprig. Puree the apple mixture in a blender until smooth. Let cool and store in the refrigerator for up to 1 week.

For the almonds: Mix the almonds with the oil and honey in a bowl. Store in the refrigerator up to 1 week.

To serve: Slowly render the pork belly in a medium saute pan over medium heat until golden brown on both side.

Spread the apple butter on a plate and place some pork belly on top. Drizzle with some almond jazz.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Pork Belly

Pork Belly with Lentils

Recipe courtesy of Laura Calder

Pork Belly Cubano

Pork Belly Sloppy Joes

Braised Pork Belly Sliders

Recipe courtesy of Eddie Russell

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Eat St.

10:30am | 9:30c

Eat St.

11am | 10c

Eat St.

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Donut Showdown

5:30pm | 4:30c

Donut Showdown

6:30pm | 5:30c

Donut Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Unwrapped

8pm | 7c

Unwrapped

8:30pm | 7:30c

Unwrapped

9pm | 8c

Unwrapped

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Unwrapped

12am | 11c

Unwrapped

12:30am | 11:30c

Unwrapped

1am | 12c

Unwrapped

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here