Pork Belly Rouladen with Apple Cider Glaze

Rouladen Preparation

1. 1Preheat oven to 160°C (320°F).
2. 2Lay the pork belly flat on a clean surface. Score the meat in a diamond pattern, being careful not to cut all the way through.
3. 3Season the pork belly generously with salt and freshly ground black pepper on both sides.
4. 4In a bowl, combine the chopped apples, caramelized onions, chopped sage, and Dijon mustard. Mix well.
5. 5Spread the apple and onion mixture evenly over the pork belly, leaving a small border around the edges.
6. 6Carefully roll up the pork belly tightly, starting from one of the longer sides, enclosing the filling.
7. 7Secure the rouladen firmly with kitchen twine at intervals to maintain its shape during cooking.

Braising and Glazing

1. 1Heat the vegetable oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
2. 2Sear the rouladen on all sides until deeply browned. This will take about 8-10 minutes.
3. 3Remove the rouladen from the pot and set aside.
4. 4Sprinkle the flour into the pot and stir for 1 minute to cook off the raw taste.
5. 5Gradually whisk in the apple cider and beef broth, scraping up any browned bits from the bottom of the pot.
6. 6Return the rouladen to the pot, ensuring it is partially submerged in the liquid. Bring the liquid to a simmer.
7. 7Cover the pot tightly and transfer it to the preheated oven.
8. 8Braise for 2 to 2.5 hours, or until the pork belly is very tender and easily pierced with a fork.
9. 9Remove the rouladen from the pot and let it rest for 10-15 minutes. Discard the kitchen twine.
10. 10While the rouladen rests, place the pot with the braising liquid back on the stovetop over medium heat. Simmer the liquid, uncovered, for 10-15 minutes, or until it has reduced and thickened into a glaze. Season to taste.

Serving

1. 1Slice the rouladen into thick rounds.
2. 2Arrange the rouladen slices on a serving platter and generously spoon the apple cider glaze over them.