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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.
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.