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1
If pork belly still has skin on one side, score through skin in a diamond pattern, to allow brine to penetrate into meat.
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2
Combine apple cider, salt, sugar, mustard seed, and juniper berries in a small saucepan. Bring to a simmer to dissolve salt and sugar, and remove from heat.
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3
Place brine and pork belly into a plastic bag. Store in refrigerator for 8-24 hours. Turn the bag over two or three times to redistribute brine.
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4
Remove belly from brine, rinse off any spices that cling to it, and dry it well with a paper towel.
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5
Heat 2 tablespoons grapeseed oil in a skillet over high heat. Add belly and sear on all sides.
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6
Allow belly to cool, then add it to a slow cooker. Divide belly into two or more portions, if necessary, to fit. Add stock, apple brandy, and apple-cider vinegar. Liquid should not cover belly, so use less stock if necessary.
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7
Cook on low heat for 6 or more hours, or until internal temperature of pork reaches 160u00b0 F.
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8
Remove pork from braising liquid. Cut into serving-sized portions. Heat remaining grapeseed oil over high heat and sear belly pieces on all sides.
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9
Place cabbage and apples in a saucepan. Ladle enough pork braising liquid over cabbage and apples to cover. Braise until just soft.
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10
Serve pork over braised apples and cabbage.
