Preheat oven to 325°F.
In a large pot, sauté the onion, carrots, and celery in olive oil until softened, 5–7 minutes.
1 cup Onion and celery, diced, 1 cup Carrots
Add the pork belly to the mirepoix, then add stock and a pinch of salt. Bring to a simmer.
11 1/2 lbs Pork belly, 2 cups Vegetable stock
Cover and braise in the oven for 3 hours, until the pork is tender.
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.
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, 1 tsp Ginger, 1/2 tsp Black pepper, 1/4 cup Brown sugar
Once the pork belly is cooked, remove from the braise liquid and let fully cool. Cut into 4 individual portions.
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.
3 tbsp Olive oil
Brush the pork belly on all sides with the glaze and place it in the preheated oven at 350°F for 5–7 minutes.
Toss heirloom carrots with olive oil, smoked paprika, salt, and pepper.
3 Heirloom carrots, 1 tbsp Olive oil, 1/2 tsp Smoked paprika, Salt and pepper
Roast at 400°F for 25 minutes, until caramelized.
To serve, place pork belly alongside roasted carrots and serve with Lupin Ding & Pantry bourbon apple butter.
Lupin Dining & Pantry Bourbon Apple Butter
