Pork belly is from the same cut off the hog as bacon, so depending on the fat content the flavor will either be more like bacon (fattier), or more like a pork chop (leaner). It can be purchased in both the sliced and slab form, just ask our butcher!
What to look for: a thin layer of skin, thick ribbons of silky fat, and streaks of reddish-pink meat. Also goes by “side pork”.
- 2lb pork belly, cut in two 1lb slabs
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon coriander
- 1 tablespoon nutmeg
- ½ teaspoon cayenne (if desired)
- ½ cup molasses
- ½ cup prepared mustard
- ½ cup apple cider vinegar
- 2 tart apples, cut into wedges
- 1 onion, cut into wedges
- 4 whole garlic cloves
- In small bowl thoroughly combine the salt, pepper, coriander, nutmeg, and cayenne. In a separate bowl combine the molasses, prepared mustard, and apple cider vinegar.
- Score a ½ inch deep grid pattern into both sides of the pork bellies and rub the dry spice mixture onto the pork bellies. Place one of the pork belly slabs into a crockpot. Layer with the apples, onion, and garlic cloves. Place the remaining pork belly over top. Pour Molasses into the crock pot.
- Cook in crock pot on the high setting for 3 hours or 8 hours on the low setting.
- Remove pork belly from crock pot slice to serve with apples and onions on the side.