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1
For the pork belly: Combine the beer, salt and 1 quart water in a large container with a cover to make the brine.
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2
Submerge the pork belly in the brine and refrigerate for 24 hours.
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3
Preheat the oven to 250 degrees F.
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4
Remove the pork belly from the brine and rinse it under tap water.
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5
Place it fat-side up in a roasting pan and bake uncovered for 3 hours.
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6
Press the pork belly: Place it between two heavy plates, boards or pans, set something heavy on top of it and cool in the refrigerator overnight.
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7
Slice the pork belly in 1/2-inch-thick slices, and then cut into 2-inch segments.
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8
The pork belly is now ready to prepare.
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9
It can be stored in the refrigerator, covered, for up to 5 days
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10
For the apple butter: Preheat the oven to 150 degrees F.
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11
Combine the apples, wine, brown sugar, bay leaf and rosemary in roasting pan, cover with foil and bake for 12 hours.
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12
Remove the foil and stir the contents of the pan.
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13
Increase the temperature of the oven to 300 degrees F. and return the apple mixture to the oven to bake, uncovered, for 1 hour.
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14
Remove the bay leaf and rosemary sprig.
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15
Puree the apple mixture in a blender until smooth.
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16
Let cool and store in the refrigerator for up to 1 week.
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17
For the almonds: Mix the almonds with the oil and honey in a bowl.
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18
Store in the refrigerator up to 1 week.
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19
To serve: Slowly render the pork belly in a medium saute pan over medium heat until golden brown on both side.
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20
Spread the apple butter on a plate and place some pork belly on top.
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21
Drizzle with some almond jazz.
