Pork Belly Braised in Apple Cider, Pickled Shallots and Apple Compote

Grill the chops and lay them in a clay pot roasting dish with apple cider, cider vinegar, a small splash of water, garlic, rosemary, peppercorns and bay.

Cover with kitchen foil and place in the Forno/ Grill Forno at an initial temperature of 220 degrees and no less than approx. 160 degrees for 1 hour and 45 minutes.

Make a "granny brine" from 1 part water, 1 part vinegar, 1 part sugar, bay, a little salt and peppercorns - and boil it up.

Leave it to cool down a little.

Peel the onions, fry briefly in butter and add them to the brine. Leave for a couple of hours or preferably overnight. In the meantime, core and cube the apples.

Steam the apple cubes with a tiny dash of white wine (take care with adding liquid, as we want to end up with a ”firm” compote that isn't too runny).

Add sugar and vanilla to taste. (Vanilla definitely brings out flavours fantastically - even in savoury dishes)

Don't cook the apple compote for too long - it should have some bite and be a little coarse.

Arrange the pork with the fried pickled onions and coarse apple compote.

Maybe add a little fresh thyme, and a beautiful potato or good home baked rye bread and mustard.