I killed an entire pork belly in a weekend. I mean, maybe that’s not totally surprising since I haven’t stopped eating all week. At least I like to think I was binging of quality food. And pork belly = one giant slab of bacon. That’s quality if I’ve ever seen it.
What’s worse, though, is that I’ve been in sweats and Ugg boots for the last 72 hours. No, I don’t think that’s OK at all but it’s soooooo cold here. And they’re not even real Uggs…gotta love Target-brand knockoffs. And not even cute sweats…like, imagine the most ill-fitting set of Sam’s Club XXL Men’s sweat pants ever, stained with what I hope to God is mustard. Please don’t tell anyone.
Oh, and my house is finally “moved in.” I declared it today because I finally got everything to a nice orderly situation. Meaning I just but all of our extra crap in Ross’s office and told him to deal with it. It will probably never be this neat again, but whatever. It’s all about the memories. Besides, we’re probably moving AGAIN in the summer. Where to, I have no clue…but I’m leaving the Army and the sky’s the limit. Or I won’t be able to find a job and be homeless. I’m such an optimist.
Soooooo….pork belly. This recipe is almost zero effort. I used Woodchuck Amber for mine since I like cooking with alcohol–it keeps the meat super tender. But if you’re not all about alcohol or are on a Whole30 or something, you can use any clean apple cider or juice. Like this one.
2 lbs Pork Belly
12 oz Apple Cider (or a bottle of hard cider)
Salt and Pepper to taste
Veggies of choice
Score the fatty side of the pork belly. Place in a bowl or baking dish. Cover both sides with salt and pepper, then pour the apple cider over top. Cover and refrigerate overnight to marinate.
Place the marinated pork belly and cider/marinade in your crock pot. Add additional veggies if desired (I used a pound of brussels sprouts).
Cook on LOW for 7-10 hours.