Last year a friend and I cured a whole Berkshire pork belly. We smoked most of it to make traditional American bacon, but some of it we simply roasted in an oven when it was done curing. All of this glorious pork in our freezer supplied our kitchen throughout the winter. This recipe is one of the things I did with the unsmoked portion of the belly. It uses cider three times: as a braising liquid, to build a pan sauce, and as vinegar to pickle the onions. If you can't find cured pork belly, ythe recipe will still be great with regular smoked slab bacon. (See the original version of the recipe here: http://consumed-i-this.tumblr.com/post/66954237/appetizer-for-loren-braised-berkshire-bacon)

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