Cider-Braised Pork Belly ( Paleo)

Serves 4

Serve this sweet, porky dish with polenta or atop a salad. It even pairs nicely with the Artisan Stuffed French Toast on page 42, as we discovered while taking photos.

2 pounds pork belly, skin removed
1 tsp. coarse salt
1/2 tsp. freshly ground pepper
1 Tbsp. canola oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
3 garlic cloves, crushed
1 cup Virginia hard cider

1. Preheat oven to 350°. Cut belly into 2 1/2-inch pieces. Rub with salt and pepper.

2. In a cast-iron skillet (or lidded Dutch oven), heat oil until hot. Making sure not to crowd the meat, sear belly on all sides (in batches if necessary), about 15 minutes total. Remove belly and drain fat, leaving debris.

3. Add rosemary, thyme, bay leaf, and garlic to pan drippings. Pour cider over top. Bring to a simmer over medium-low heat. Return belly to pan. Cover with lid and cook in oven for 2 hours. Serve warm.

Source:

http://onlinedigeditions.com/display_article.php?id=1270125