Cider braised pork belly with yukon gold puree

Ingredients

For the Pork Belly:

• 4 lb Organic Pork Belly - Skin-on
• Sea salt
• Black pepper
• Ground coriander
• Smoked pimenton
• Blended Oil

For the Braising Liquid:

• 750 ml Magners Hard Cider
• 1 large yellow onion - chopped
• 3 celery stalks - chopped
• 1 leek - (white & light green parts only) - chopped
• 3 carrots - peeled & chopped
• 6 oz Organic tomato paste

Preparation

• For the Pork Belly:
  Remove the pork belly from fridge 30 minute before cooking. Season both sides of the pork with spices. Cut the pork in half. Heat 2 pans over medium-high heat. Add blended oil. When the oil is hot and rippling, add the pork belly, one piece in each pan. Brown the pork on both sides. Remove to a plate to rest.
• For the Braising Liquid:
  Preheat the oven to 350 F. Heat a large braising pan over medium heat. Add some blended oil. Add the onion, celery, leeks, and carrot. Sweat the veg for 5 minutes. Make a well in the center and add the tomato paste. Brown the tomato paste to remove raw acidity. Add the pork the pan. Pour in the hard cider. Cover with a parchment lid, not a tight fitting lid. You want some of the liquid to reduce and intensify the flavor of the sauce.
• Braise in oven for 3 hours.

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