• 1 (4 – 5lb.) Skinless Pork Belly
  • 3 Tbsp. kosher salt
  • 2 Tbsp. coarse ground black pepper
  • 2 Tbsp. dry rubbed sage
  • 1 Tbsp. crushed rosemary
  • 1 Tbsp. granulated garlic
  • 2 Tbsp. olive oil
  • 1 (750 ml) bottle semi-dry Riesling wine
  • 2 to 3 cups apple cider, divided
  • 2 lb. assorted root vegetables, cut into chunks (potatoes, beets, fennel, carrots,etc.)
  • 6 garlic cloves, shaved



Pork Belly

Meal Course:


Dish Type:



  1. Using a sharp knife, score fat side of Pork Belly by slicing diagonally about 1 1/2-inches apart. Do not penetrate meat.
  2. Combine salt, pepper, sage, rosemary, and granulated garlic; rub on all sides of pork belly. Place belly on parchment lined sheet pan; cover and refrigerated 24 to 48 hours.
  3. Heat convection oven to 325°F. Heat large skillet over medium-high heat; add olive oil. Place Pork Belly, fat side down, into skillet. Cook until fat is golden brown, 4 to 5 minutes; remove from heat. Save skillet to sauté vegetables.
  4. Place belly, fat side up, into 12x20x2-inch baking pan. Pour wine over belly. Add 1 to 2 cups apple cider until liquid is halfway up sides of belly in pan. Cover tightly with aluminum foil and braise in 325°F. oven for 1 1/2 hours.
  5. Sauté vegetables and shaved garlic cloves in skillet over medium-high heat until lightly browned. Add 1 cup apple cider to deglaze pan; bring to a boil.
  6. Remove cover from Pork Belly; add vegetables to pan. Return to oven, uncovered, for 40 to 50 minutes until vegetables are tender and surface of pork belly is slightly crisp.