Spiced pork belly with apple cider glaze
Pork second courses
I've been wanting to take on pork belly, the kind bud of pork, for some time, so when the pork and apple cider theme came up it seemed like a perfect opportunity. Since this is my first pork belly I looked around for inspiration. I picked up the idea for adding spices from Zen Can Cook (http://www.zencancook.com/2009/10/pork-belly-buns/); I used Sichuan peppercorns and black cardamom to add a smoky flavor. But since crisp, roasted pork fat is so righteous I used Jamie Oliver's technique (http://www.foodielifestyle.com/2009/09/07/jamie-olivers-pork-belly-recipe/). I swapped in fennel fronds in place of celery and carrot to carry through the anise flavor.
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