This dish uses a classic flavor combination—pork, Brussels sprouts, and apples—in new ways. The pork is braised and glazed with cider for deep apple flavor and served over a Brussels sprout-apple side dish that’s punched up with Marcona almonds and Gorgonzola.
Make Ahead Tips
The belly pork belly can be braised up to two days ahead and refrigerated in an airtight container. Bring to room temperature before searing and glazing.
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A rather expensive disappointment. The pork belly, despite the braising in the cider/veg mix, tasted like a plain old pork roast, albeit a more succulent one. The top fat never did get crispy. The glaze, simmered for several hours, reduced considerably in volume, but never did thicken. And the fussy veg mix tasted downright nasty with the addition of the sherry vinegar and watery glaze, though the gorgonzola and nuts helped disguise it. On the positive side, it was easy to prepare and used up the last of the brussels sprouts! My search for the quintessential pork belly recipe continues.....By the way, I keep trying to give this 3 stars, but your program keeps deleting them.
Just happened to have part of a pork belly in the freezer & have been looking for something a little different to do with it when I saw this recipe in my new Fine Cooking. This was just absolutely DELICIOUS, and definitely something I will make again for a dinner party. If I was serving 6 as the recipe calls for, I'd double the brussel sprout/apple/marcona almond part. Three of us ate the entire veg portion of this, but then we only ate 1 slice of the belly itself. Love it, but it is just super rich. I couldn't find frisee anywhere, so just left it out. It would have been a nice addition, but the dish was great without it. I just halved the brussel sprouts instead of slicing them up. I had to add a little bit more water & cooked them slightly longer before adding the vinegar. Don't leave out the gorgonzola. It was a very very nice addition to this dish. I'd buy a different gorgonzola next time, as mine was very very fresh and soft-I had to put it in the freezer for a while, because I couldn't crumble it. I ended up just using thin slices. If you haven't cooked pork belly before, you are going to be appalled at the amount of fat after you brown the belly at first (pour it off, think that step was omitted from the recipe), and more appalled at what is left in your roasting pan after braising when it cools. And then lots and lots of fat in the pan when you reheat the belly after slicing it. I just left all of the fat in after reheating the belly slices, browned the brussel sprouts in it, and omitted the 3 TBS of oil called for to finish the brussel sprouts. Even my husband, who just hates the idea of pork belly and will rarely eat it with me (but loves bacon, go figure), loved this dish. If you don't eat all the belly, just put it in the freezer. It will be great to pull out later & make the rest of the recipe.
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