Pork Belly, Apple And Vegetable Stew With Apple Cider

1. 1

   Place pork belly in large soup pot. Add the vegetables, apples, and thyme and then pour in the chicken stock, cider and water. The pork belly should be just about covered with liquid.

2. 2

   Bring to a boil and skim the surface of any impurities.

3. 3

   Reduce the heat to a simmer and cook, covered, for 3 1/2 hours.

4. 4

   Remove pork belly and place fat side up in a cast iron skillet or other oven-proof dish, Add some of the soup to the bottom of the pan.

5. 5

   Sprinkle the pork belly with course salt and a few grinds of fresh ground pepper and place in a 400u00b0F oven for 20 minutes. Raise the heat of the oven to 450u00b0F and cook for an additional 5 minutes.

6. 6

   Remove the pork from the oven and allow to cool a bit before cutting into chunks. Taste the soup and add 2 tsp. of salt (or to taste).

7. 7

   Serve chunks of the pork belly in soup bowls with the vegetables and broth ladled over the top.

* Per serving · 4 servings · Values may vary.