Crispy Pork Belly with Apple Cider Glaze

• 2.5 lb pork belly
• 1 cup apple cider
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tsp fennel seed
• 3 clove garlic
• 1 tsp black pepper

Instructions

1. 1

   Score the pork belly skin in a tight crosshatch and rub with salt, crushed fennel and pepper.

2. 2

   Roast skin-side up at 300 degrees F until the meat is tender, about 2 hours.

3. 3

   Meanwhile simmer apple cider, vinegar, brown sugar and garlic into a thin glaze.

4. 4

   Crank the oven to 475 degrees F and roast until the skin blisters and crackles, about 20 minutes.

5. 5

   Brush the glaze over the meat side, avoiding the crackling.

6. 6

   Rest 10 minutes, then slice into thick fingers with the crackling on top.