Jersey Milk Braised Pork Belly with Apple & Cabbage Slaw

Preheat oven to 150°C (300°F/Gas Mark 2). Season the pork belly pieces generously with salt and pepper.

In a large Dutch oven or heavy-based pot, melt the Jersey butter over medium-high heat. Sear the pork belly on all sides until golden brown. Remove the pork belly from the pot and set aside.

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

Pour in the Jersey milk. Add the thyme sprigs and bay leaves. Bring the milk to a simmer.

Return the seared pork belly to the pot, ensuring it is mostly submerged in the milk. If needed, add a little more Jersey milk to cover. Bring back to a gentle simmer. Cover the pot with a lid.

Transfer the pot to the preheated oven and braise for 2.5 - 3 hours, or until the pork belly is incredibly tender and easily pierced with a fork.

While the pork is braising, prepare the apple and cabbage slaw. In a large bowl, combine the shredded cabbage, julienned apples, thinly sliced red onion, and chopped fresh parsley.

In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and cider vinegar. Season with salt and pepper to taste.

Pour the dressing over the cabbage and apple mixture and toss well to combine. Set aside in the refrigerator to chill until ready to serve.

About 30 minutes before the pork is ready, steam or boil the Jersey Royal potatoes until tender. Serve buttered with a sprinkle of sea salt.

Once the pork belly is cooked, remove it from the oven. Carefully remove the pork belly from the braising liquid. The pork should be very tender at this point. Rest for 10 minutes.

Serve the braised pork belly hot, with the refreshing apple and cabbage slaw and buttered Jersey Royal potatoes. You can strain the braising liquid and reduce it over medium heat for a richer sauce to drizzle over the pork if desired.