Maple Mustard and Cider Braised Pork Belly

Recipe GLPR132934c742c075

American

Main Course

380 min

Servings: 4

Slow Cooker

Stovetop

SNAP eligible

A tender, slow-cooked pork belly braised in hard cider with aromatic maple mustard sauce and fresh thyme, resulting in a rich and flavorful appetizer or starter. The pork is first seared to develop a golden crust, then gently braised until fall-apart tender, finished with the concentrated cooking liquid spooned over sliced portions.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 lb pork belly, skin removed

2 tsp sea salt

1 tsp black pepper

2 tbsp lard, for searing

12 oz hard cider

1 cup maple mustard sauce

1 large bunch fresh thyme, tied with kitchen twine

Directions

Rinse the pork belly under cold running water and pat completely dry with paper towels. This removes any surface impurities and ensures better browning.
Season all sides of the pork belly generously with sea salt and black pepper, distributing the seasonings evenly across the entire surface.
Heat the lard in a large heavy-bottomed skillet over medium-high heat until shimmering and just beginning to smoke. Carefully place the pork belly in the hot skillet and sear for approximately 1 minute on each side until a golden-brown crust forms. Work methodically to brown all surfaces, then transfer the seared pork belly to a slow cooker set to low.
Pour the hard cider and maple mustard sauce into the slow cooker with the pork belly. Add the tied bunch of fresh thyme to the braising liquid.
Cover the slow cooker and cook on the low setting for 6 hours, turning the pork belly over halfway through the cooking time to ensure even braising.
After 6 hours, carefully remove the pork belly from the slow cooker using tongs and place on a cutting board to cool slightly. Remove and discard the bundle of thyme.
Slice the braised pork belly to your desired thickness and arrange on a serving platter. Spoon the concentrated braising liquid generously over the sliced pork and serve warm.