Cider-Braised Pork Belly

Pat the pork belly completely dry with kitchen paper. Rub the salt and pepper firmly all over the meat and into the scored skin.

Preheat your oven to 150°C, or 130°C for a fan oven, or gas mark 2.

Heat the duck fat in a large, heavy-based casserole or Dutch oven over medium-high heat until shimmering. Place the pork belly skin-side down and sear without moving it until the skin is deep golden and crackling sounds subside, about 8–10 minutes.

Turn the belly and sear the meat side until uniformly browned, about 4–5 minutes, then transfer to a plate.

Reduce the heat to medium and add the onions, carrots, and celery to the fat remaining in the casserole. Cook, stirring occasionally, until softened and lightly caramelised, about 8 minutes.

Add the garlic and cook until fragrant, about 1 minute.

Pour in the Calvados and allow it to bubble and reduce by half, scraping up any browned bits from the base of the casserole, about 1–2 minutes.

Pour in the cider and chicken stock, then add the thyme, bay leaves, and juniper berries. Bring to a gentle simmer.

Return the pork belly to the casserole skin-side up so the skin sits above the braising liquid. The liquid should come halfway up the sides of the meat — add a little water if needed.

Cover with a tight-fitting lid and transfer to the oven. Braise until the meat yields easily to a skewer, about 2 hours 30 minutes. Check with a meat thermometer: it will have passed 63°C — the safe minimum for pork — well before this point, but the real target for silky, fully rendered belly is 88–90°C, where the collagen has completely broken down.

Remove the casserole from the oven and transfer the pork belly to a roasting tray, skin-side up. Increase the oven temperature to 230°C, or 210°C for a fan oven, or gas mark 8.

Strain the braising liquid through a fine sieve into a wide saucepan, pressing the vegetables firmly to extract all their juices. Discard the solids.

Bring the braising liquid to a vigorous boil over high heat and reduce until it coats the back of a spoon and is slightly syrupy, about 15 minutes.

Meanwhile, return the pork belly to the hot oven uncovered and roast until the skin blisters and crisps, about 15–20 minutes.

While the skin crisps, melt the butter in a small frying pan over medium heat until foaming. Add the apple quarters and cook, turning once, until golden on each side and just tender, about 5–6 minutes.

Whisk the grain mustard into the reduced sauce off the heat. Taste and adjust seasoning.

Rest the pork belly for 10 minutes before carving into thick slices. Serve with the apples, spoon the sauce over, and scatter with fresh parsley.