Pork Belly with Maple and Calvados

 

                A treat for brunch.

8 servings

• 1 kg pork belly with rind
• 12 baby potatoes, cut in 2

Maple and Calvados lacquer

• 125 ml maple syrup
• 125 ml calvados
• 125 ml cider vinegar
• 125 ml 100% natural apple juice
• 30 ml brown sugar
• 30 ml Dijon mustard
• 60 ml soy sauce

1. Using a knife, cut the fat of the pork belly to half its depth, forming lines ½ cm apart.
2. In a large bowl, combine all the hairspray ingredients; place the pork belly in the lacquer and leave to rest in the refrigerator overnight or at least 4 hours.
3. Remove the breast from the marinade and pour it into a small saucepan; bring to a boil and simmer over very low heat for 30 to 40 minutes until the marinade reduces by half, stirring occasionally.
4. Then place in the refrigerator to thicken.
5. Place the meat in a roasting pan and put in the oven at 400F (200C) for 30 minutes; reduce temperature to 300F (150C) and continue cooking for 2 hours.
6. During the last hour of cooking, add the baby potatoes around the pork and, every 15 minutes, generously brush the meat with maple and calvados lacquer.
7. Slice the pork and serve with the potatoes.

BON APPÉTIT