Maple-glazed braised pork belly | Olymel

Ingredients

• 1 Olymel pork belly - 2.6 kg
• 500 ml (2 cups) apple juice
• 2 beers of your choice
• 125 ml brown sugar
• 1 large onion, finely chopped
• 6 cloves garlic, coarsely chopped
• 3 sprigs rosemary
• 30 ml (2 tbsp.) olive oil
• Salt and fresh ground black pepper
• 125 ml (½ cup) maple syrup
• 45 ml (3 tbsp.) soy sauce
• 45 ml (3 tbsp. ) balsamic vinegar
• Preheat oven to 325°F (165°C).
• Add the apple juice, beer, onion, garlic and rosemary to a roasting pan.
• Brush pork belly with olive oil, season with salt and pepper and place in the pan.
• Cover with aluminum foil and cook in oven for 7 hours.
• Remove the pork belly and place on a baking sheet covered with parchment paper.
• Place a second baking sheet over the meat with a weight on top. Refrigerate 12 hours.
• Cut pork belly into 12 equal rectangles and transfer to a baking sheet. Brush meat with maple glaze.
• Cook 8 minutes in a 375°F (190°C) oven, then raise temperature to broil towards the end of cooking for a nice crispy skin.