Crisp Cider-Braised Pork Belly Recipe

Preheat the oven to 325°F (165°C).

Season the pork belly with salt and pepper on all sides.

Heat a large oven-safe skillet over medium heat and add the pork belly, fat side down. Cook until browned and crispy, about 5 minutes. Flip and repeat on the other side.

Remove the pork belly from the skillet and set aside.

In the same skillet, add the sliced onion and minced garlic. Sauté until softened, about 5 minutes.

Add the apple cider, chicken broth, and fresh thyme to the skillet. Bring to a boil.

Return the pork belly to the skillet, placing it fat side up. Cover the skillet with a lid or aluminum foil.

Transfer the skillet to the preheated oven and braise for 2 ½ to 3 hours, or until the pork belly is tender and easily pulls apart with a fork.

Remove the skillet from the oven and let the pork belly rest for 10 minutes.

Slice the pork belly into thick portions and serve with the braising liquid spooned over the top.