lb sliced pork belly
bottle /500 Mel's hard cider or soft
tbsp dijon mustard
tsp dijon mustard
sprigs of thyme
tsp ground cinnamon/ 1 whole stick of cinnamon
tbsp apple cider vinegar
slices rye bread
optional: grated cheddar cheese
Pour the cider in a Dutch oven or oven safe roasting dish with a fitted lid and mix in 1 Tbsp of the mustard, cinnamon, thyme, and salt. Lay the pork belly slices in the cider mixture and coat both sides.
Braise in the oven with the lid on for one hour. Reduce to 200 degrees Celsius and continue braising for a further 1 hr and 40 minutes. When finished, remove from oven and rest until slightly cooled, about 20 minutes.
While the pork is finishing up in the oven or cooling, prepare the slaw by slicing the apples into matchsticks and tossing in the dressing of apple cider vinegar, 1 tsp Dijon mustard and tarragon. Toast the rye and assemble the sandwich with the pork, topped with the slaw and some grated cheddar if you like!
Notes: the Normandy Rye from True Loaf at the Charlottetown Farmer's Market is my go-to bread for these sandwiches. Also, if you want to transform this informal meal into something impressive for dinner, cut the pork belly into 3" chunks before braising and serve with seasonal vegetables, like cabbage and celeriac.
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