Serves: 3–4
1 qt (32 fl oz/946 ml) apple cider
¼ cup (2 fl oz/59 ml) apple cider vinegar
2 lb (907 g) piece of pork belly, skin off and scored
1 onion, large dice
2 carrots, large dice
3 stalks celery, large dice
2 bay leaves
3 cup (24 fl oz/710 ml) IPA
2 cup (16 fl oz/473 ml) chicken stock
16 shallots
4 Tbs (½ stick) butter
2 apples, cored and cut into 12 equal pieces
12–16 wooden skewers, soaked in water
Kosher salt
Preheat oven to 325°F (163°C).
Combine the apple cider and cider vinegar in a saucepan and cook over medium-high heat to reduce to a syrup. Reserve this apple gastrique for the skewers.