Portions: 4 and as needed
Preparation time: 30 minutes
Rest: 12 hours
Cooking time : 12 hours 15 minutes
Ingredients
- 1 Québec pork belly, trimmed
- 3 sprigs thyme
- 3 sprigs rosemary
- 2 onions, thinly sliced
- 5 garlic cloves, crushed
- 500 ml (2 cups) apple juice
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 110°C (225°F).
- Season pork belly with salt and pepper, and sprinkle thyme and rosemary over meat.
- In a wide ovenproof dish, place the onions on the bottom, followed by the flank and garlic cloves. Cover with aluminum foil to seal and bake for 12 hours.
- At the end of the cooking time, remove the meat from its juices and place it in a dish slightly smaller than the flank, packing it tightly. Cover with cling film and place a weight on top to press down.
- Refrigerate for 12 hours or overnight.
- In a saucepan, reduce the apple juice by half.
- The next day, cut part of the flank into ½" thick slices (what you need, the rest can be kept in the freezer or vacuum-packed).
- In a hot frying pan, brown the slices on both sides, brushing them with the reduced apple juice to obtain a beautiful caramelization.
- Place in the oven at 190° C (325° F) until ready to serve.
