Braised Pork Belly with Irish Hard Cider

FOR PORK BELLY:

1. Heat oven to 325
2. Bring pork belly to room temperature
3. Score surfaces in crosshatch pattern and rub in at least 2 T of kosher salt per piece, rub it in well and on all sides
4. Place fat side up in shallow foil lined pan
5. Add cider (reserving ¼ cup for later)
6. Roast for 2 hours uncovered
7. Remove the pork when it’s crackly on top and tender within
8. Let pork rest covered on a plate
9. Pour braising liquid into small pan, defatting as much as possible and add cider slurry, whisking over high heat until desired thickness
10. Slice pork belly and pour sauce over belly and potatoes

FOR THE POTATOES:

1. Put the prepared potatoes in a shallow pan and roast along with the pork belly. Try to brown on all sides as they roast and remove from oven when tender, about 1 hour. Cover

FOR THE CABBAGE:

1. Saute sliced cabbage in Irish butter until soft and tender, add some kosher salt and pepper