Adobo and Apple Braised Pork Belly

Method

1. Preheat your oven to 150c degrees. Place a large, wide heavy-based casserole pot on medium heat with a drizzle of olive oil. While it comes to heat, pat your pork belly dry all over with a paper towel and sprinkle generously with salt. Place the belly into the hot oil and brown slightly on all sides. Remove and set aside.
2. Place the pan back on the heat and add another small drizzle of olive oil followed by your onion and apple quarters, garlic, and adobo seasoning. Give it a quick sauté until fragrant – about 1 min. Add in your cider and deglaze the pan.
3. Return your pork to the pot along with marjoram, and add your flavoured stock in, being careful not to pour any over the skin, and ensuring the liquid doesn’t cover the skin. Bring to a boil, then place a lid on and place in the oven. Cook for 2 hours – or until the meat is super tender and falling apart.
4. When finished cooking, remove the pork gently from the pot along with all the aromatics – onion, apple, garlic, marjoram – and set aside on a plate. Place the pan with the liquid on high heat to bring to a boil, then reduce to low and allow it to gently reduce until a thick glaze is formed – about 10 mins. At this stage, you may need to taste for seasoning and add sugar, salt, or pepper as needed.
5. Serve your pork, aromatics, and glaze on the table with your favorite sides, and enjoy!