step 1
Heat the frying pan over medium heat. Once hot, add Bacon (4 oz) and cook for about 5 minutes until golden. Add Red Onion (1/2) and Garlic (5 cloves). Cook until soft and fragrant. Add Granny Smith Apple (1), Fennel Bulb (1), Raisins (1/3 cup), Sage Leaves (2 Tbsp), Dried Thyme (2 Tbsp), and Port Wine (4 Tbsp), keep stirring, and cook until apple and fennel have softened. Season with Salt (to taste) and Ground Black Pepper (to taste), remove from the heat, and set aside to cool completely.
step 2
Pat the skin dry with paper towels. Using a ruler and a Stanley knife, score the pork rind at ½ inch intervals—Butterfly the Skin-On Pork Belly (3 lb).
step 3
Brush the Dijon Mustard (2 tsp) all over the flesh, and sprinkle with Sage Leaves (2 Tbsp), Dried Thyme (2 Tbsp), Lemon (1), Orange (1), salt, and pepper. Rub all the seasoning into the meat.
step 4
Place the pork belly on the surface, skin side down. Spread the cooled apple stuffing over the meat, and press it to hold it better. Carefully and tightly roll up the meat. Tie up the pork belly with string. Make use of tie double knots and do it as tight as possible.
step 5
Generously season the skin with Sea Salt (4 tsp) and rub the salt into the skin. Place the pork on a wire rack, and keep it in the fridge overnight, uncovered to dry out the skin.
step 6
Preheat the oven to 425 degrees F (220 degrees C).
step 7
Take out the pork from the fridge at least 30 minutes before cooking. Use paper towels to wipe down the salt and pat the skin dry. Brush a thin layer of Distilled White Vinegar (1 Tbsp) over the skin, Let it sit for 10 minutes, and pat dry with paper towels.
step 8
Place the pork on the wire rack set in a roasting pan. Roast for about 1 hour.
step 9
Remove the pork from the oven, and let it rest for 10-15 minutes before slicing.
step 10
While the pork is resting, make sour cherry gravy. In a saucepan over medium heat, add Port Wine (1/2 cup) and reduce over medium heat for 3 minutes.
step 11
Add Beef Stock (3/4 cup), Sour Cherry Jam (1/3 cup), Sage Leaves (1 stalk), and Dried Thyme (1 stalk), bring to a boil, and reduce to simmer for an additional 5 minutes. Take out the sage and thyme from the sauce.
step 12
Stir together the Water (1 Tbsp) and Corn Starch (1 tsp), then add to the sauce. Whisk and bring to a boil, until it thickens.
step 13
Slice the pork and serve with the sour cherry gravy.
