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You are here: Home / Gluten-Free / Slow Roasted Pork Belly with Cider Bacon Jam and Pickled Apple

Slow Roasted Pork Belly with Cider Bacon Jam and Pickled Apple

By Chris Cockren 28 Comments

This post is sponsored by Honest Cooking and FIJI Water.  As always, all opinions and recipes are my own. Thanks for supporting the brands that support Shared Appetite!

Slow Roasted Pork Belly with Cider-Bacon Jam and Pickled Apples | sharedappetite.com

On occasion, special meals take time.  And this Slow Roasted Pork Belly with Cider Bacon Jam and Pickled Apple is pretty darn special… and amazing.  

New York traffic.  Disney World lines.  Rush hour at the grocery store.  America… we do not like waiting.  It’s all about fast.  We want what we want, and we want it now.  Like, right now.

Case in point… 5 minute abs.

Or those fantastic one pot meals that take 30 minutes or less in a slow cooker.

And hey, I’m all about fast… especially when it comes to exercise (the duration, not the speed at which I run) and with easy weeknight cooking.

But sometimes, I’m a fan of slowing things down and savoring moments.  I’m really good at keeping myself SUPER busy (oh, you can relate??) and forget to actual enjoy this thing we call life.  Because really, life is a gift.

And one of my favorite things about life… eating.  And cooking special meals for my family and friends.

Exhibit A?  This Slow Roasted Pork Belly with Cider Bacon Jam and Pickled Apple.

Seriously guys… you’re going to love this.  Take a day and make someone special this extravagant meal.  It’s beyond legit.

Slow Roasted Pork Belly with Cider-Bacon Jam and Pickled Apples | sharedappetite.com

Mommy, where does bacon come from?

Pork Belly.

And when you get your hands on a nice piece of pork belly from your butcher and give it some slow roasting action, magical things happen.  Like, David Copperfield stuff.

And since that’s not enough pork… let’s add some cider-bacon jam on top of that.  It’s sweet porky goodness (and it’s great for breakfast with some runny eggs).

With all that meat on meat action, you’ll need something to cut through the richness… and these pickled apples give some great tart acidity.

Ohhhhh yea.

I almost forgot.  To make Michelle Obama happy, I sauteed up some swiss chard to make it a complete meal with some vegetables.

Slow Roasted Pork Belly with Cider-Bacon Jam and Pickled Apples | sharedappetite.com

So listen, I know some of you aren’t fans of pork belly.  First off, my apologies… because you’re missing out on a wonderful, beautiful pleasure in life.  And second, thank you… because now there is more pork belly for me.

And really, don’t worry… just cook up some high-quality pork chops instead.  My new favorite way to cook pork chops is using the sous vide method, using my immersion circulator.  Here’s what I do…

  • Season your bone-in pork chops (at least 1″ thickness) with some Kosher salt and pepper.
  • Seal individually in vacuum bags with a little bit of butter in each.
  • Cook up those bad boys at 140ยฐF for 2 hours in the water bath.
  • Remove the bags, let cool, and refrigerate until ready to eat (up to a few days sealed in the bags).
  • Open bags and use paper towels to dry the surface of the pork.
  • Sear pork chops on all sides until golden brown.

Why sous vide?  Because I can cook the chops to the precise temeperature I want and it comes out ridiculously moist and tender… every time.

Guys, Christmas is coming.  I know… I just said the “C” word.  Tell your special someone that you want and deserve a sous vide immersion circulator.  I have the Sansaire and love it!

Sous Vide Pork Chop with Cider-Bacon Jam and Pickled Apples | sharedappetite.com

Sous Vide Pork Chop with Cider-Bacon Jam and Pickled Apples | sharedappetite.com

Did you notice that FIJI Water in the background?  That’s because they believe perfection takes time too.

Fiji Water isn’t your average lame bottled water.  It literally comes from the island of FIJI… and starts as rain drops that slowly trickles down through layers of volcanic rock.  It gathers up minerals and electrolytes along the way and that creates FIJIโ€™s signature soft smooth taste.

Basically, FIJI water rocks.  And so does this Slow Roasted Pork Belly with Bacon Cider Jam and Pickled Apples.

The end.

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Slow Roasted Pork Belly with Cider Bacon Jam and Pickled Apple


  • Author: Chris Cockren
  • Total Time: 2 hours 30 minutes
  • Yield: 4+ 1x
Print Recipe
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Description

On occasion, special meals take time. And this Slow Roasted Pork Belly with Cider Bacon Jam and Pickled Apple is pretty darn specia


Ingredients

Scale

for the Pork Belly

  • 4 pounds skinless, boneless pork belly
  • 1/3 cup Kosher salt
  • 1/3 cup sugar
  • 1 tablespoon butter or oil

for the Bacon-Cider Jam

  • 1 (16-ounce) package bacon
  • 1 sweet onion, thinly sliced
  • 1 red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup packed light brown sugar
  • 1 cup apple cider
  • 1/4 cup apple cider vinegar
  • Kosher salt

for the Pickled Apples

  • 1 granny smith apple, peeled and cut into a very fine dice
  • 1/2 cup water
  • 1/2 cup white wine vinegar
  • 3 1/2 tablespoons sugar
  • 1 tablespoon salt
  • Pinch whole black peppercorns
  • Pinch whole coriander seeds

Instructions

  1. Topped slow roasted pork belly slices with cider-bacon jam and pickled apples. Serve with sauteed chard, kale, or other dark leafy green vegetable.

for the Pork Belly

  1. Place pork belly, fat side up, in small roasting pan or pyrex glass baking dish. Combine sugar and salt in a small bowl and rub all over pork. Cover with plastic wrap and refrigerate for 6 to 24 hours.
  2. Heat oven to 450ยฐF. Rinse off pork belly and pat dry with paper towels. Discard any liquid that has accumulated in the roasting pan. Transfer pork in pan to oven and cook for about 1 hour, basting it with the rendered fat halfway through, until it’s golden brown.
  3. Reduce heat to 250ยฐF and cook until the pork is tender, about 1 hour. Transfer pork to a plate and let cool. Cover in plastic wrap and refrigerate until it thoroughly chilled. You can skip this step if needed, but it’s the only way to get neatly trimmed slices. Remove pork from refrigerator and slice into 1/2″-1″ slices. Heat 1 tablespoon butter or oil in a heavy-bottom skillet over medium-high heat and sear pork belly on both sides until golden brown.

for the Bacon-Cider Jam

  1. Cook bacon in a heavy-bottom skillet or dutch oven over medium heat until golden brown and crisp. Remove bacon and drain on paper towels. Once cool, crumble bacon. Reserve 2 tabespoons of bacon drippings in dutch oven and discard the rest.
  2. Reduce heat to medium/medium-low. Cook onions, stirring occasionally, for about 7 minutes or until tender. Add garlic and cook, stirring constantly, for 1 minute. Add brown sugar, apple cider, apple cider vinegar, and season with Kosher salt. Bring to a boil, stirring occasionally, and then reduce heat to low. Add bacon and simmer until onions are very soft and the mixture has thickened to the consistency of jam. If too dry, add apple cider, 1/4 cup at a time (I added 1/4 cup total). You want the onions to be meltingly soft and the mixture to be thick and syrupy.
  3. Let cool and then pulse in food processor or with immersion blender to desired consistency. This will make much more than you need for one dinner. Store in a refrigerator for several days or freeze. Serve it with any meats, as an appetizer, or with eggs at breakfast!

for the Pickled Apples

  1. Comine water, vinegar, sugar, salt, peppercorns, and coriander seeds in a small saucepan over medium heat until sugar and salt are fully dissolved. Let cool completely, then pour over apples. Let infuse for at least 2 hours at room temperature or 1 day in the refrigerator.
  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Category: Dinner
  • Cuisine: Asian

Did you make this recipe?

Tag @Chris_SharedAppetite on Instagram and hashtag it #SharedAppetite

 

And thanks for supporting the brands that support Shared Appetite ๐Ÿ™‚

Filed Under: Gluten-Free, Holiday, Main Dishes, Meat, Recipes, sponsored Tagged With: cider bacon jam, pickled apples, pork belly bacon jam pickled apple, slow roasted pork belly

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Reader Interactions

Comments

  1. Kathy

    November 11, 2014 at 10:04 am

    Whoa! Chris, that is right up my husbands alley. I have to make this, i think tonight is a good idea. ๐Ÿ™‚

    Reply
    • Chris

      November 18, 2014 at 3:05 pm

      Totally need to make this for him. And tonight is always a good idea!

      Reply
  2. Matt Robinson

    November 11, 2014 at 11:28 am

    This is a meal I know everyone here would love, especially this time of year. Nice job Chris!

    Reply
    • Chris

      November 18, 2014 at 3:05 pm

      Thanks Matt!

      Reply
  3. Oriana

    November 11, 2014 at 11:30 am

    This recipe looks amazing!! I checked out the sous vide immersion circulator I would like to have more space in the kitchen. My kitchen gadgets and props are taking over my home and my husband is going nuts. I need a bigger house LOL. Pinned and shared!!

    Reply
    • Chris

      November 18, 2014 at 3:05 pm

      You have room for one more gadget Oriana ๐Ÿ™‚ Trust me, it’s a well worth it type of gadget!!!

      Reply
  4. Tina

    November 11, 2014 at 12:51 pm

    This looks TO DIE FOR! I love love love pork belly. Droooooool

    Reply
    • Chris

      November 18, 2014 at 3:04 pm

      Thanks so much Tina ๐Ÿ™‚

      Reply
  5. Lisa

    November 11, 2014 at 1:25 pm

    You had me at pork belly. This looks amazing Chris!

    Reply
    • Chris

      November 18, 2014 at 3:04 pm

      Hahaha me too, me too.

      Reply
  6. nicole ~ Cooking for Keeps

    November 11, 2014 at 2:33 pm

    OMG. Literally I don’t even know what else to say. This is by far the best thing I’ve laid eyes on all week, and I’ve seen A LOT of food this week!

    Reply
    • Chris

      November 18, 2014 at 3:04 pm

      Thanks so much Nicole! Yea, I’m such a fan of this recipe… but really, it’s pork belly, so that’s kinda cheating b/c pork belly is amazing!

      Reply
  7. David

    November 12, 2014 at 1:22 pm

    I just ate lunch, and now I’m hungry again. Hungry for pork belly. Slow-roasted style. Hungry for cider bacon jam. And hungry for Swiss chard. Good thing this recipe has ALL of that! Nice work, Dusting Wolf! #WolfpackEats

    Reply
    • Chris

      November 18, 2014 at 3:02 pm

      Yea dude… this is a man’s meal for sure! Hahaha, no longer dusting wolf… except crap… the dust is back! Ugh, time to clean again.

      Reply
  8. Ashley

    November 12, 2014 at 7:27 pm

    I’m with you – sometimes it’s so nice to slow down and really enjoy making something! This looks completely fantastic!!

    Reply
    • Chris

      November 18, 2014 at 3:02 pm

      Thanks Ashley ๐Ÿ™‚

      Reply
  9. Sean Weber

    November 12, 2014 at 10:31 pm

    Unreal. This looks outstanding, Chris.

    Reply
    • Chris

      November 18, 2014 at 3:01 pm

      Thanks buddy!

      Reply
  10. Sarah

    November 13, 2014 at 1:29 am

    I am officially jealous of your sous vide. I totally want one, but I just don’t know where I’d keep it! Instead, can I come over and use yours? Dang – I wish y’all lived closer to California so we could have sousvide play dates! I’m in the “pork belly is awesome” camp and I want to gobble this right up! Love the photos too, Chris! Pinned!

    Reply
    • Chris

      November 18, 2014 at 3:01 pm

      Hahahaha you TOTALLY need one. Tell Lucas you deserve one and he better get one for you or else. You think that would work?!

      Reply
  11. marcie

    November 13, 2014 at 12:42 pm

    Gorgeous meal, Chris! I love the sound of that cider bacon jam and pickled apple — delicious! ๐Ÿ™‚

    Reply
    • Chris

      November 18, 2014 at 3:00 pm

      Thanks so much Marcie! Yea, that jam is pretty dope!

      Reply
  12. Dan

    November 13, 2014 at 12:59 pm

    Well, I’ve never had it – but now I’m gonna try it! If it tastes as good as it looks it’ll be amazing.

    Reply
    • Chris

      November 18, 2014 at 3:00 pm

      Thanks dude!

      Reply
  13. Allie | Baking a Moment

    November 14, 2014 at 5:07 pm

    Chris I just love everything about this post! I’m ALL about slowing down and savoring the moments, it’s kinda what my whole philosophy’s about! And this recipe is just phenomenal. Like, totally restaurant worthy. I love the pickled apples, and Fiji water is always a favorite ๐Ÿ˜‰

    Reply
    • Chris

      November 18, 2014 at 12:54 pm

      I know… it’s tough sometimes to remember to slow down… but SO important. I loved spending a day in the kitchen making this. And I REALLY loved spending some time eating it ๐Ÿ™‚

      Reply
  14. Erik

    November 20, 2014 at 10:56 pm

    That’s a pan full of happy. You even made the greens look good.

    Reply
  15. Kevin | keviniscooking

    December 6, 2014 at 5:39 pm

    Chris this looks outstanding. BIG pork belly fans in this house – I love the low and slow roasting aroma that permeates the house. Well done and I will have to look into the sous vide immersion circulator. As for the recipe links, they go to an error page. What’s up FIJI, I want to read the recipe! #WolfpackEats

    Reply

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