Balsamic-Braised Pork Belly with Apple Compote

Tender pork belly braised in a tangy balsamic reduction, served with a sweet-tart apple compote that balances the rich meat.

Cuisine: European

Category: Beef

Prep: 20 minutes. Cook: 75 minutes.

Serves 4.

Ingredients

• 1.5 lbs pork belly
• 3/4 cup balsamic vinegar
• 1/2 cup apple cider
• 2 tbsp honey
• 1 cup diced apples
• 1/2 cup diced onion
• 2 minced garlic cloves
• 1 tbsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Trim excess fat from 1.5 lbs pork belly and cut into 1-inch cubes; season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat a large Dutch oven over medium-high heat, add pork belly in a single layer, and sear for 4 minutes per side until golden brown.
3. Step 3: Reduce heat to medium, add 1/2 cup diced onion and 2 minced garlic cloves, and cook for 3 minutes until softened.
4. Step 4: Pour in 3/4 cup balsamic vinegar and 1/2 cup apple cider, then add 2 tbsp honey and 1 tbsp chopped fresh thyme; bring to a simmer.
5. Step 5: Cover, reduce heat to low, and braise for 1 hour until pork is fork-tender, stirring occasionally.
6. Step 6: While pork braises, cook 1 cup diced apples in a small saucepan with 1 tbsp water until tender, then stir in 1 tbsp honey and simmer for 5 minutes to create compote.