Ingredients

5 LBS SLAB PORK BELLY

1 TBSP SALT & PEPPER

1 TBSP TOASTED GROUND CORIANDER

1 TBSP TOASTED GROUND CUMIN

3 EACH GARLIC CLOVES

1 BUNCH THYME SPRIGS

1 TBSP BROWN SUGAR

1 TSP SALT

2 EACH BAY LEAVES

1 CUP APPLE CIDER

1 TBSP APPLE CIDER VINEGAR

1 QT CHICKEN BROTH

2 TBSP GRAPE SEED OIL

Method

PRE HEAT OVEN AT 325 DEGREES

MIX SALT, PEPPER, SALT, SUGAR AND SPICES TOGETHER AND RUB THE BELLY WITH SEASONING.

PLACE THE RUBBED PORK BELLY INTO A LARGE ROASTING PAN, SKIN SIDE DOWN.

ADD THE REST OF THE INGREDIENTS.

COVER WITH PARCHMENT PAPER AND ALUMINUM FOIL.

PLACE THE PORK INTO THE OVEN AND COOK FOR 3 1/2 HOURS.

REMOVE THE PORK BELLY REMOVE THE FOIL AND PARCHMENT PAPER AND ALLOW TO COOL FOR 20 MINUTES.

CAREFULLY DRAIN ALL OF THE BRAISING LIQUID FROM THE PORK BELLY ROASTING PAN.

PLACE THE COOKED BELLY INTO THE FRIDGE TO CHILL.

ONCE COLD, CUT THE PORK BELLY INTO 3 OZ SQUARE PORTIONS.