The White Sow's Crispy Pork Belly and Apple Slaw

Outlander Kitchen

Pork belly is one of our favorites, so when I saw this in the second Outlander Kitchen cookbook, I knew I had to make it! It does take some time, though mostly it's do a little something, then wait a long time before you do something else. So, you have to plan to start this a couple of days before you want to eat it.

It starts with a dry brine, then you give it a slow cook in the oven, and finally a quick crisp on the stove, but the results are totally worth it. To me, it's the best of all things pork belly -- tender meat and crispy fatty bits, all well seasoned.

I wouldn't use the food processor for the slaw again. I think a coarser julienne, more like the picture in the book, would be better for this kind of slaw.

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