👨‍🍳 Instructions

1. 1

   Preheat oven to 160°C (320°F).

   💡 Tip: Ensure oven is fully preheated before placing the pork.
2. 2

   Rub the pork belly generously with salt and pepper, ensuring the scoring is well-seasoned.

3. 3

   In a large, oven-safe pot or Dutch oven, sear the pork belly skin-side down over medium-high heat until golden brown and crispy. This may take 8-10 minutes.

   💡 Tip: Don't overcrowd the pan; sear in batches if necessary.
4. 4

   Remove pork belly and set aside. Add sliced onions to the pot and sauté until softened, about 5-7 minutes.

5. 5

   Add minced garlic and cook for another minute until fragrant.

6. 6

   Deglaze the pot with Calvados, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.

7. 7

   Return the pork belly to the pot, skin-side up. Arrange the apple quarters around the pork. Pour in the broth, ensuring it comes about halfway up the sides of the pork belly. Add thyme sprigs and bay leaf.

   💡 Tip: The broth should not cover the crispy skin.
8. 8

   Cover the pot tightly with a lid or foil and braise in the preheated oven for 2.5 hours, or until the pork is very tender.

9. 9

   Remove the lid/foil. Increase oven temperature to 220°C (425°F) and roast for another 20-30 minutes, or until the skin is crackling and golden brown.

   💡 Tip: Watch carefully to prevent burning.
10. 10

    Remove from oven. Let the pork belly rest for 10-15 minutes before slicing. Serve with the braised apples and pan juices.