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Loon Juice™ Braised Pork Belly

Braising is a cooking method that might bring to mind memories of grandma’s kitchen. She knew what she was doing. And now it is time for you to undertake this advanced cooking technique. Braising the pork belly locks in all its exuberant flavors and juices while the Loon Juice adds a subtly sweet undertone to this tender dish.



4-5lbs. pork belly

1red onion, rough chopped

2stalks celery, rough chopped

1sprig fresh rosemary

1quart Loon Juice™ Hard Cider

2cups chicken stock

½cup dijon mustard

2bay leaves

1TBSP black peppercorns


  1. Preheat oven to 450°
  2. Score the top of the pork belly, season with salt and pepper and roast in oven until starting to brown on top
  3. While the pork belly is roasting, place the onion, celery and rosemary on the bottom of a baking dish
  4. Combine the cider, stock, mustard, bay leaves and peppercorns together and mix well
  5. When the pork belly is done, place it on the vegetables (reduce oven temp to 325°)
  6. Pour the liquid mixture from step 4 over the pork belly and vegetables to fully cover them (if you need more liquid add water to cover)
  7. Seal the top of the baking dish with foil and braise for 1-1.5 hours at 325° (until meat is tender)
  8. Remove meat from liquid and cool
  9. Strain the liquid and simmer on medium heat until reduced by half
  10. Cut the belly into desired portions, and in a hot pan sear the belly on all sides
  11. Plate and top with the reduced liquid


For a contemporary twist on a classic pairing, serve this braised cider pork belly with a side of applesauce.