Knife & Pork: Pork Belly Confit With Pappardelle

Ingredients

• About 2 pounds pork belly
• 1 Orange
• 1 lemon
• 4 thyme sprigs
• Scant 1/2 cup oil from the semi-confit cherry tomatoes
• 1 2/3 cups cold water
• 3/4 cup plus 1 1/2 tablespoons light olive oil
• 1/2 cup plus 2 tablespoons tomato puree
• 1 garlic clove
• 1/2 cup plus 2 tablespoons Greek flower cheese or ricotta
• 1/2 cup plus 2 tablespoons Mizithra (Greek fresh sheep or goat's cheese)
• 1/2 onion
• 4 tablespoons red wine vinegar
• 2 tablespoons sultanas
• 1/2 apple
• 10 sage leaves
• 1 pound dried pappardelle
• 10 semi-confit cherry tomatoes
• freshly ground pepper
• 1 thyme sprig
• 1 bay leaf
• 1/2 garlic clove
• 10-14 cherry tomatoes