Cider & Miso Glazed Pork Belly with Roasted Carrots & Bourbon Apple Butter
Ingredients
| 1 cup | Onion and celery, diced |
| 3 tbsp | Olive oil |
| 1 1/2 lbs | Pork belly, skin scored |
| 2 cups | Vegetable stock |
| 1 cup | Apple cider |
| 2 tbsp | White miso paste |
| 2 tbsp | Nova Scotia honey |
| 1 tbsp | Soya sauce |
| 1 tbsp | Apple cider vinegar |
| 2 | Garlic cloves, minced |
| 1 tsp | Ginger, grated |
| 1 cup | Carrots, diced |
| 1/2 tsp | Black, pepper |
| 1/4 cup | Brown sugar |
Ingredients for Roasted Carrots
| 3 | Heirloom carrots, halved lengthwise |
| 1 tbsp | Olive oil |
| 1/2 tsp | Smoked paprika |
| Salt and pepper to taste | |
| Lupin Dining & Pantry Bourbon Apple Butter |
Instructions
1. Preheat oven to 325F.
2. In a large pot, sauté the onion, carrots, and celery in olive oil until softened, 5 – 7 minutes.
3. Add the pork belly to the mirepoix, then add stock and a pinch of salt. Bring to a simmer.
4. Cover and braise in the oven for 3 hours, until the pork is tender.
5. While the pork belly is braising, make the glaze by whisking together the apple cider, miso paste, honey, soy sauce, apple cider vinegar, garlic, ginger, black pepper, and brown sugar. Reduce glaze until thick and sticky.
6. Once the pork belly is cooked, remove from the braise liquid and let fully cool. Cut into 4 individual portions.
7. Sear pork belly portions on all sides in a hot pan with oil until golden brown and crispy. Glaze with the cider and miso glaze.
8. Brush the pork belly on all sides with the glaze and place it in the preheated oven at 350F for 5-7 minutes.
9. Toss heirloom carrots with olive oil, smoked paprika, salt, and pepper.
10. Roast at 400F for 25 minutes, until caramelized.
11. To serve, place pork belly alongside roasted carrots and serve with Lupin Ding & Pantry bourbon apple butter.
Recipe by: Lupin Dining & Pantry
Photography by: Michelle Doucette