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Maple and Cider-Glazed Braised Pork Belly with Spiced Apple Chutney

Allan Williams
Chefs like to use apples in savoury dishes as well as sweet ones. In savoury dishes, the chef must think about the sweetness of the apple and balance it with some sort of acid. In the case of the braised pork belly, the reduced wine becomes tart enough to offset the sweetness of the Cortland apple.
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Course dinner, Fall
Servings 6

Ingredients
  

Pork belly

  • 2 lbs skinless pork belly
  • salt and pepper
  • ½ cup sliced onion
  • 3 tbsp minced garlic
  • 2 tbsp minced fresh ginger
  • 3 cups apple cider
  • 3 cups chicken stock
  • ½ cup maple syrup
  • 2 tbsp soy sauce

Chutney

  • 1 cup finely diced onion
  • 2 tbsp salted butter
  • 3 cups diced Cortland apples peeled
  • 1 cup cider vinegar
  • ¾ cup brown sugar packed
  • ¼ cup raisins
  • 2 tbsp minced garlic
  • 1 tsp yellow mustard seeds
  • 1 tsp salt
  • pinch cayenne pepper
  • pinch ground cumin
  • pinch ground ginger
  • pinch dry mustard
  • 1 tsp tomato paste

Instructions
 

  • Preheat the oven to 325°F (160°C).
  • Cut the pork into 6 to 8 equal portions. Score the fat side of the pork with a sharp knife diagonally in two directions to create a diamond effect. Season the pork on both sides with salt and pepper, and sear (fat side down) in a large, ovenproof braising pan for 3 to 4 minutes on each side, or until golden brown. Remove the pork from the pan and set aside.
  • Add the onion, garlic, and ginger to the pan in which the pork was cooked, and sauté for 2 to 3 minutes. Add the reserved pork with the apple cider, chicken stock, maple syrup, and soy sauce; cover, bring to a simmer, then transfer to the oven for 1½ hours.
  • Meanwhile, prepare the chutney. In a large saucepan, sweat the onion in the butter over medium heat for 2 to 3 minutes. Add the apples and cook for an additional 4 to 5 minutes.
  • Add the remaining ingredients, except the tomato paste, and cook for 20 minutes over low heat, stirring occasionally. Stir in the tomato paste and cook for an additional 5 minutes, stirring again.
  • Remove the pork from the braising pan, tent it with foil, then reduce the cooking liquid by half on the stovetop. Slice the pork portions into small pieces or thin strips and serve with some reduced liquid and spiced apple chutney.
  • The apple chutney can be served hot or cold. It can be stored in the refrigerator for up to 1 week.
Keyword apples, maple, pork
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