Jersey Cider-Braised Pork Belly with Apple Mash

Preheat oven to 160°C (320°F).

Score the pork belly skin in a crosshatch pattern with a sharp knife. Season generously with salt and pepper.

Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the pork belly, skin-side down, until golden brown and crispy (about 5-7 minutes). Flip and sear the other side for 2-3 minutes.

Remove the pork belly from the pot and set aside.

Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.

Add the crushed garlic, thyme sprigs, and bay leaf to the pot and cook for another minute until fragrant.

Pour in the Jersey cider, scraping up any browned bits from the bottom of the pot.

Return the pork belly to the pot, skin-side up. The cider should come about halfway up the pork belly. If needed, add a little water or chicken stock to reach this level.

Bring the cider to a simmer, then cover the pot and transfer it to the preheated oven.

Braise for 2-2.5 hours, or until the pork belly is very tender. Check the liquid level occasionally and add more if needed.

While the pork belly is braising, prepare the apple mash. Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes.

Drain the potatoes and return them to the pot.

In a separate saucepan, gently cook the chopped apples with a tablespoon of butter until softened, about 5-7 minutes.

Add the cooked apples, Jersey butter, and Jersey milk to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.

Once the pork belly is cooked, remove it from the pot and let it rest for 10-15 minutes before slicing.

Strain the braising liquid through a fine-mesh sieve into a saucepan. Skim off any excess fat.

Simmer the braising liquid over medium heat until it reduces to a slightly thickened sauce. Adjust seasoning as needed.

Slice the pork belly and serve with the creamy apple mash and the reduced cider sauce. Garnish with fresh parsley.