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Try SavoraGluten-Free Cider-Braised Pork Belly with Green Apple Slaw
Indulge in this restaurant-quality meal at home! Tender pork belly braised in hard cider pairs perfectly with a crisp and refreshing green apple slaw. This recipe is naturally gluten-free and packed with flavor.
Ingredients
- Pork belly2 lbs
- Gluten-free all-purpose flour2 tbsp
- Hard apple cider4 cups
- Chicken broth2 cups
- Yellow onion1
- Garlic cloves4
- Fresh thyme sprigs4
- Bay leaf1
- Green apples2
- Red onion1/4
- Mayonnaise1/4 cup
- Apple cider vinegar2 tbsp
- Dijon mustard1 tsp
- Celery seeds1/4 tsp
- to taste Salt
- to taste Black pepper
- Olive oil2 tbsp
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Learn MoreMethod
Preheat oven to 325°F (160°C).
Cut pork belly into 2-inch pieces. Season with salt and pepper, then dredge in gluten-free flour.
Heat olive oil in a large Dutch oven over medium-high heat. Sear pork belly on all sides until golden brown. Remove pork from the pot and set aside.
Add chopped yellow onion and garlic to the pot and cook until softened, about 5 minutes.
Pour in hard cider and chicken broth, scraping up any browned bits from the bottom of the pot.
Add thyme sprigs and bay leaf. Bring to a simmer.
Return pork belly to the pot, ensuring it is mostly submerged in the liquid.
Cover the Dutch oven and transfer to the preheated oven. Braise for 2.5-3 hours, or until the pork belly is fork-tender.
While the pork is braising, prepare the green apple slaw. Core and julienne the green apples. Thinly slice the red onion.
In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, celery seeds, salt, and pepper.
Add the julienned green apples and sliced red onion to the dressing. Toss to combine.
Once the pork belly is tender, remove it from the oven. Let it rest for 10 minutes before shredding or slicing.
Serve the cider-braised pork belly with a generous portion of the green apple slaw.
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