Braised Pork Belly

serves 6

2lb whole pork belly
2 cups white wine
2 cups fresh apple juice
4 cups chicken stock
3 shallots chopped
6 cloves garlic chopped
3 sprigs of thyme
salt and pepper

1. Score and sear pork belly fat side down until golden brown
2. Remove from pan and drain off excess rendered fat
3. Add the chopped garlic and shallots to pan and sweat with 1 table spoon of butter
4. Place pork back into the pan and add the three liquids.
5. Cover with parchment and foil – braise in oven at 350 for 3 hours.
6. Strain 3/4 of the remaining liquid after the belly has braised and reduce for the final sauce
7. Serve with favorite vegetable and starch