1 medium onion, sliced
2 clove garlic, minced
1 bunch fresh sage, chopped
4 C beef stock
3 lbs. pork belly
salt and pepper to taste
1/2 C hard cider
1 pinch allspice
1 pinch cinnamon
6 Tbsp. brown sugar
Preheat the oven to 300 degrees.
- Put the onion slices in a roasting pan large enough to hold them in a single layer, then scatter the garlic and half the sage over them. Pour in the stock. Season the pork generously with salt and pepper on all sides. Set it on top of the onions and spoon the cider over it. Scatter the remaining sage over the pork and then the cloves, allspice, cinnamon.
- Cover the pan tightly with foil and roast, basting occasionally with pan juices, for 2 to 3 hours or until the pork is very tender.
- Uncover the roasting pan and coat the top of the pork with the brown sugar. Increase the oven temperature to 400 degrees and continue roasting the pork, uncovered, for about 20 minutes or until the sugar begins to brown. Spoon pan juices over the sugar crust (sugar will dissolve). Continue roasting the pork for 10 minutes more or until the top is glazed and golden.
- Remove the pork for the pan, allow to rest for 10-15 minutes. Deglaze the roasting pan with some additional cider, strain into a pot and thicken with arrowroot to make a sauce, season as needed.
the School of Hotel, Culinary Arts and Tourism
Schenectady County Community College